Pesto alla Genovese (Traditional Basil Pesto Recipe from Genoa)

First published August 2011. Updated August 2018.

Pesto, as many people know it, is that dark green basil sauce from Italy, traditionally eaten with trofie (short and thin, twisted pasta shapes).

However, the word pesto, comes from the Italian word pestare, meaning “to pound, crush or grind”. So pesto really is any sauce where the ingredients have been pounded together.

But the pesto that we all know and love, is in fact basil pesto or Pesto Genovese, created in the port city of Genoa, in Liguria, in north west Italy. And it has the simplest of ingredients.

Why Make Pesto, when You can Buy?

Because it’s easy, it’s fresh, and it contains only the ingredients it needs. That means no potato, no egg and no additives, that you are likely to see on the ingredients’ list of shop bought pesto.

Pesto Ingredients

• Extra Virgin Olive Oil
• Basil Leaves
• Garlic
• Pine Nuts
• Parmesan & Pecorino Romano Cheeses (although some omit the cheese)
• And the obligatory salt and pepper

Red Pesto Recipe

How do You Make Pesto?

You place all the above ingredients in a food chopper (olive oil is drizzled in later) and chop to either a fine or coarse state, however you prefer your pesto. Traditionally, pesto is made with a pestle and mortar, giving you a more rustic sauce.

Grating your cheese before adding to the chopper or your mortar, makes for easier chopping and pounding.

I am a huge fan of pesto sauce and make a variety of them, as well as a variety of recipes with pesto. Another favourite pesto sauce of mine is the Red Chilli Pesto, above.

And, you will find, below, examples of how I use Pesto Genovese here on LinsFood.

Pesto Recipes on LinsFood

♥ Do you like this recipe? Please give it a 5-star rating below! And when you make it, share it on Instagram or any other social medium and tag me @azlinbloor. Grazie! … Lin ♥

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