Pesto Genovese
Pasta dressed with authentic Genovese pesto, made with basil, pine nuts, garlic, olive oil, and Parmesan cheese.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Pesto Genovese's origins can be traced back to ancient Roman times, with variations of crushed herb sauces featuring garlic, cheese, and oil being common. However, the specific combination of ingredients we know today solidified in the Genoa region of Liguria, Italy, sometime in the mid-19th century. Its development was likely influenced by trade routes and agricultural practices specific to the area.
Pesto Genovese is deeply intertwined with Ligurian culture and identity. It represents the region's agricultural heritage and culinary traditions. It's not just a sauce; it's a symbol of home and family.
Regional Identity
Pesto is strongly associated with the Liguria region, particularly Genoa. Using ingredients sourced locally is a point of pride.
Family Tradition
Making pesto is often a family affair, with recipes passed down through generations. The specific techniques and ingredient ratios can vary from family to family.
Festivals and Celebrations
Pesto features prominently in local festivals and celebrations, often highlighting the region's agricultural products.
Culinary Symbol
Pesto embodies the Ligurian appreciation for fresh, simple ingredients and their natural flavors.
Pesto Genovese delivers a vibrant and fresh flavor profile, characterized by the aromatic basil, nutty pine nuts, pungent garlic, rich olive oil, and salty Parmesan cheese. It's a harmonious blend of herbaceous, savory, and slightly sweet notes.
The primary flavor comes from fresh basil, specifically Genovese basil if possible, which offers a unique sweet and slightly peppery profile. Toasted pine nuts contribute a subtle nuttiness and textural element. Garlic adds a pungent kick, but should be balanced to avoid overpowering the other flavors. Extra virgin olive oil binds the ingredients together and provides richness. Parmesan cheese (Parmigiano-Reggiano) offers a salty, umami depth that complements the other components. A touch of Pecorino Sardo can also be added for a more robust flavor. The key is balance: no single ingredient should dominate.
Basil Selection
Use fresh, young Genovese basil leaves for the most authentic flavor. Avoid bruised or damaged leaves.
Pine Nut Toasting
Lightly toast the pine nuts in a dry pan to enhance their nutty flavor and aroma. Watch them carefully, as they burn easily.
Garlic Moderation
Use garlic sparingly; too much can overwhelm the other flavors. Consider using a clove that has had the germ removed to reduce sharpness.
Oil Emulsification
Add the olive oil slowly, while grinding or blending the ingredients, to create a smooth and emulsified sauce.
Traditional Mortar and Pestle
For the most authentic texture and flavor, prepare pesto using a mortar and pestle. This method gently bruises the basil, releasing its oils without over-processing it. Blenders and food processors tend to chop instead of bruise.
Salt to taste
The salt should be added at the very end of the process, to avoid it overprocessing or oxidizing the basil.
Explore additional Main Course dishes and restaurants
Explore Main CourseDiscover top dining spots and culinary experiences in Genova.
Explore GenovaLearn more about the food culture, restaurant scene, and culinary heritage of Italy.
Explore Italy