Genovese Magic: The Ultimate Homemade Pesto Recipe

When Italian cuisine comes to mind, the bright, fresh flavors of pesto are often at the forefront. Originating from the picturesque Ligurian region, especially Genoa, pesto is more than just a sauce—it's a flavorful journey that captures the essence of Italian tradition. Its name comes from the Italian word "pestare," meaning to pound or crush, reflecting the traditional method of preparing pesto using a mortar and pestle. While basil-based pesto is the most famous, its origins date back to ancient Roman times when similar sauces were made with herbs, garlic, and cheese. The modern version of Pesto alla Genovese, made with fresh basil, garlic, pine nuts, Parmesan, and olive oil, emerged in the 19th century and quickly became a symbol of Ligurian cuisine. Today, pesto is celebrated worldwide, appreciated not only for its vibrant flavor but also for its deep connection to Italian culinary heritage. So, gather your ingredients, channel your inner Italian nonna, and join me on a culinary adventure to create your very own Genovese magic. Buon Appetito!

Ingredients:

• 2 cups fresh basil leaves (washed ad dryed)

• 1/2 cup (freshly grated) Parmesan (or 1/4 cup Parmesan & 1/4 cup Pecorino)

• 1/2 cup extra virgin olive oil

• 1/3 cup pine nuts (toasted for extra flavor)

• 2 garlic cloves (peeled)

• 1 tbsp Salt (adjust to taste)

• Freshly ground black pepper (optional)

Instructions

1. Toast the Pine Nuts: In a dry skillet over medium heat, lightly toast the pine nuts until golden brown. This step enhances their flavor, adding a lovely depth to your pesto. Stir frequently to avoid burning.

2. Blend the Ingredients: In a blender or a food processor, combine the basil, the toasted pine nuts, garlic, some olive oil and a pinch of salt. Pulse until finely chopped and well mixed. Note: This sauce was originally made with mortar and pestle but, uh...hello, 21st century!

3. Incorporate the Cheese: Add the Parmesan and pulse a few more times to combine. Make sure to process in the blender for a few seconds at the time to avoid overheating the pesto.

4. Emulsify with Olive Oil: Drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. You may need to scrape down the sides with a spatula to ensure everything is well blended.

5. Season to Taste: Taste your pesto and add salt and, if desired, black pepper for an extra flavor kick.

Serving suggestion

Pesto is incredibly versatile! Toss it with freshly cooked pasta, spread it on a slice of crusty bread, or use it as a dressing for grilled vegetables. For a delightful twist, try it with potatoes or as a dip for fresh breadsticks.

Wine pairing suggestions

The perfect wine to pair with Pasta and Pesto alla Genovese is definitely a dry and savory white, such as a Falanghina, Vermentino, Verdicchio, or a Pinot Grigio from Veneto or Friuli, which can perfectly balance the distinctive character of this dish.

Rosé wines and pesto pair well when there are additional ingredients in the dish, such as seafood, shellfish, or Mediterranean vegetables, which add a touch of color that seems to naturally suggest this combination.

Red wines? Riskier choice. The ideal red wine for pesto should be light, aromatic, low in tannins, and fresh...perhaps even a sparkling version.

Storage

Pesto can be stored in the fridge in a jar covered with extra virgin olive oil for two days. You can also freeze it for longer storage and defrost it at room temperature.

A few tips

• When cleaning basil, be sure to remove the entire stem from the leaf. The stems contain a lot of water and also have a slightly bitter taste.

• Remove the green core inside the garlic.

• To prevent the pesto from oxidizing:

  • Place the blender jug and blades in the freezer so they become nice and cold before using them.

  • Use the blender in short pulses. This way, the blades won’t generate too much heat.

  • Use an immersion blender.

• Use an extra aged Parmigiano Reggiano for a stronger flavor. It also won’t stick to the dish when you mix it with the pasta.

• If the pesto turns out too salty because you added too much coarse salt at the beginning, reduce the amount of Parmesan and/or salt the pasta water less.

• Taste the pesto after each step and adjust the ingredients as you go, since both basil and garlic don’t always have the same flavor. The real secret to pesto lies in the balance—a perfect harmony between all the ingredients.