Pesto Alla Genovese simply means, Pesto in the tradition of Genoa. Indulge in the vibrant flavors of this easy homemade pesto recipe, where fragrant basil leaves, toasted pine nuts, aged parmesan, and a touch of garlic harmonize in this beautiful Italian sauce.
Ingredients
- Pine nuts
- Parmesan or Parmigiano Reggiano
- Basil leaves
- Extra virgin olive oil
- Garlic cloves
- Kosher or mined mineral salt
How To Prepare Pesto Alla Genovese Ricetta
- Place pine nuts and garlic on a sheet pan and toast in the oven at 425 for 5-7 minutes. You can also do this in a skillet on the stovetop. Indicators of readiness are the fragrant smells of nuttiness and a warm golden-brown color on the pine nuts. Set aside to cool.
- Place all of the ingredients in a food processor and blend to a rugged smoothness, leaving a visual texture. Adjust thickness with a drizzle more of olive oil if you feel the pesto is too thick. You can always add more EVOO (extra virgin olive oil), but you can not take away olive oil.
- Serve on pasta with a dash of cream, in grilled cheese, on crostini bites, or add to your favorite ranch dressing. Whatever suits your fancy.
FAQ
How long will pesto store in the refrigerator?
Pesto will last in the refrigerator for up to 2 weeks. Store by placing it in a jar and topping it off with some extra EVOO to keep the surface from browning.
Can I freeze extra pesto?
Yes! Just make sure to leave some headroom at the top of the container so the pesto has room to expand as it freezes. Pesto will last up to 6 months.
The History Of Pesto Starts In Italy
One of the most familiar pestos originated in Genoa, Italy, in the province of Liguria. Made from basil, pine nuts, garlic, olive oil, Parmigiano-Reggiano, and/or Pecorino Romano cheeses, Pesto Genovese is a traditional Italian sauce for dressing pasta. It is also delicious with fish, meats, vegetables, soups, and bread.
Basil was introduced to Mediterranean countries via the ancient spice routes from India. It was possibly used by the Romans, who ground a mixture of herbs, cheese, and garlic into a paste called moretum. Italians in Liguria adapted the Roman cheese and garlic dish to include basil and pine nuts. Liguria grows these ingredients naturally on their hillsides. Using their local olive oil, they ground everything together into pesta, which comes from pestare, meaning “to pound or crush in a mortar with a pestle”. In 1863, Giovanni Battista Ratto provided what is believed to be the first modern recipe or pesto. It remains today in the known origin of pesto from his book, La Cuciniera Genovese.
To learn the complete history of Pesto, read more from Matthew Baron
Pesto alla Genovese Ricetta (Easy Homemade Pesto Recipe)
Ingredients
- ½ cup pine nuts (60g/2oz)
- 3.5 oz. parmesan (100g) or Parmigiano Reggiano
- 2 basil plants (85g/3oz), about 4 cups of loose basil leaves, no stems
- ¾ cup extra virgin olive oil (145ml/5oz)
- 2 garlic cloves
- ½ teaspoon kosher (2.84g), or mined mineral salt
Instructions
- Place pine nuts and garlic on sheet pan and toast in the oven on 425 for 5-7 minutes. You can also do this in a skillet on the stovetop. Indicators of readiness are the fragrant smells of nuttiness and a warm golden-brown color on the pine nuts. Set aside to cool.
- Place all of the ingredients in a food processor and blend to a rugged smoothness, leaving visual texture. Adjust thickness with a drizzle more of olive oil if you feel the pesto is too thick. You can always add more evoo (extra virgin olive oil), but you can not take away olive oil.
- Serve on pasta with a dash of cream, in grilled cheese, on crostini bites, add to your favorite ranch dressing. Whatever suits your fancy.
Notes
- The one thing about produce is, mother nature never grows uniformly. So be sure to use about 3 ounces of fresh loose-leaf basil pulled from the stem, about two store-bought plants. I grow basil in the summer, so weighing is an easy way to arrive at an accurate measurement.
- Pesto lasts up to 2 weeks in the refrigerator. Store by placing it in a jar and topping it off with some extra EVOO to keep the surface from browning.
- Freezing leftovers: You can freeze them in single portions for later use.
- Serving Size: 2 tablespoons (28g)
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