Pesto Genovese is probably the most famous Italian sauce for pasta after Ragu alla Bolognese, typical of the Liguria region.
You will need a mortar and pestle to make this Pesto alla Genovese the traditional way, but you can use a food processor if you’re low on time. Just know that the consistency of the sauce will be much different if you use a machine instead of a mortar and pestle.
Pesto Genovese Sauce Recipe
A pesto genovese recipe which pairs fresh basil with a decadent pecorino and Parmigiano Reggiano flavor.
- 2 ½ cups Basil, fresh
- ½ cup Olive Oil, extra virgin
- 1 cup Parmigiano Reggiano Cheese, grated
- ⅓ cup Pecorino Romano Cheese, grated
- 2 Garlic Cloves, minced
- 1 tablespoon Pine Nuts
- 1 pinch Salt, coarse
- Place minced garlic in a large mortar with coarse salt, and pound it with the pestle.
- Add pine nuts and crush them finely.
- Add in basil leaves and crush them gently by rotating the pestle along the sides of the mortar.
- Add in grated cheese and mix to combine.
- Gradually pour in the oil and pound until it turns into a somewhat smooth sauce.
- Do not wash basil leaves; instead, clean them with a clean cloth.
- If you don’t have a mortar, you can use a food processor. Be careful not to over-process the ingredients.
- This way, you can prepare many different pesto variants like arugula, baby spinach, or lamb’s lettuce pesto.
Calories: 391kcal | Carbohydrates: 2g | Protein: 12g | Fat: 38g | Saturated Fat: 9g | Cholesterol: 26mg | Sodium: 502mg | Potassium: 96mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1022IU | Vitamin C: 3mg | Calcium: 415mg | Iron: 1mg
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If you like this post, then we definitely recommend checking out our White Sauce/Bechamel Sauce recipe post.