Traditional Genoese Pesto
A traditional Italian staple originating from the Liguria region of northwest Italy. Naturally gluten-free and vegetarian, this vibrant green sauce delivers a rich, savory flavor profile with a velvety texture. It pairs perfectly with fresh trofie or trenette pasta, boiled potatoes, and green beans for an authentic Mediterranean meal.
Ingredients
Pesto Ingredients
Method
Preparation
Rinse the fresh basil leaves briefly under cold running water, then transfer them to a clean tea towel and pat completely dry with extreme care.
Crush the garlic cloves with the coarse sea salt in a marble mortar using a wooden pestle until a smooth paste forms.
Add the pine nuts to the mortar and grind thoroughly until fully incorporated into the garlic paste.
Introduce the dry basil leaves, combining firm downward tapping motions with a grinding, circular rotation against the sides of the mortar.
Incorporate the grated Pecorino Sardo and Parmigiano Reggiano cheeses gradually, working the mixture until uniform.
Pour in the extra virgin olive oil slowly, rotating the pestle briefly until the sauce emulsifies into a smooth, creamy consistency.
Chef's Notes
Never heat the pesto directly; dilute it with a splash of hot pasta cooking water to achieve a smooth, creamy coating.