Genovese Pesto: History and Tradition

Genovese pesto is one of the most famous condiments in Ligurian and Italian cuisine. Its origins date back to the 19th century, although similar herb-based sauces existed in ancient times. The term “pesto” comes from the traditional preparation method: the ingredients are pounded in a marble mortar with a wooden pestle, a process that enhances the fragrance and flavors of the fresh ingredients.

This sauce is a symbol of Liguria, a region characterized by mountainous terrain overlooking the sea. Basil, the main ingredient of pesto, thrives in the mild and sunny climate of the Ligurian Riviera, particularly in the Pra’ area near Genoa. The “Basilico Genovese DOP” is considered the best ingredient for making authentic pesto.

Today, pesto is famous worldwide and is primarily used to season pasta, particularly trofie and trenette, but also soups and fish dishes. Making it at home is simple, and the result is far superior to industrial versions.

 

Genovese Pesto Recipe

Ingredients for 4 people:

  • 50 g of Genovese DOP basil leaves (fresh and not washed, but cleaned with a damp cloth)
  • 2 cloves of Vessalico garlic (or a mild-flavored garlic)
  • 30 g of pine nuts
  • 50 g of grated Parmigiano Reggiano cheese
  • 20 g of grated Pecorino Sardo cheese
  • 100 ml of Ligurian extra virgin olive oil (with a delicate flavor, such as Taggiasca)
  • 1 pinch of coarse salt

Preparation:

  1. In a marble mortar, pound the garlic with a pinch of coarse salt until a creamy consistency is achieved.
  2. Add the pine nuts and continue pounding until they form a paste.
  3. Add the basil leaves little by little, crushing them with a circular motion of the pestle until a homogeneous mixture is obtained.
  4. Incorporate the grated cheeses, and finally, add the extra virgin olive oil in a thin stream, stirring gently with a wooden spoon.

If a mortar is not available, a blender can be used, but for the best results, blend in short pulses and at low speed to prevent heat from oxidizing the basil, altering its color and flavor.

Genovese pesto is ideal for seasoning fresh pasta such as trofie, linguine, or trenette, served with a spoonful of cooking water to blend everything better. For a traditional touch, boiled potatoes and green beans can be added, following the classic Ligurian recipe.

Enjoy your meal!