Pesto alla genovese
Pesto alla genovese is a traditional Ligurian sauce made with DOP Basilico ligure, pine nuts, garlic, cheeses, and extra virgin olive oil. Prepared in a marble mortar according to an ancient technique, it represents one of the symbols of Italian cuisine worldwide. Its freshness and unmistakable aroma make it perfect for dressing pasta, soups, and fish dishes.
Preparation
- 1
Gently wash the basilico and pat it dry with a clean kitchen cloth.
- 2
Pour the pine nuts into the marble mortar and gently crush them until they break into coarse pieces.
- 3
Add the peeled garlic cloves and pound them together with the pine nuts using circular motions.
- 4
Gradually incorporate the basilico in small bunches, slowly pressing it against the walls of the mortar.
- 5
Once the basilico is reduced to a paste, add the Parmigiano and Pecorino, mixing gently.
- 6
Pour the extra virgin olive oil slowly and steadily, blending everything together with a delicate circular motion.
- 7
Taste and adjust the salt to your preference. The pesto is now ready to be served with pasta.
- 8
If not using immediately, you can store it in the refrigerator covered with a thin layer of oil.
Chef's Tips
Always use a marble mortar: knives oxidize the basilico. Prepare the pesto at the moment of consumption to preserve its color and intense aroma. If storing it, cover the surface with oil to prevent oxidation.