Pesto Genovese Recipe
Posted on 07 May 2019
You may find thousand of versions of this popular and worldwide renowned pasta sauce Pesto Genovese which encloses the best tradition of the ligurian region. For the classic Ligurian recipe we recommend using a pestle and a mortar instead of an automatic blender for a more authentic taste.
- 3 bunches of basil
- 1 clove of garlic
- 1 tablespoon of pine nuts
- 1 tablespoon of pecorino cheese
- 1 tablespoon of parmesan cheese
- 5 table spoon o extra virgin olive oil
- sea salt
Wash the basil and dry it in a cloth, then remove the leaves from the stem. Put them one by one into a mortar and, using a circular motion, grind them with the salt. Add garlic, pine nuts (toasted) and continue grinding together until the mixture is smooth, also adding the mixed pecorino and parmesan cheese. At this point, add the olive oil while stirring with a spoon until it reaches the desired density.
The perfect pasta for Pesto Genovese is the typical ligurian “Trofia” but classic penne or spaghetti are always a valid alternative.
Wine: Serve with a Soave Castelcerino of Cantina di Soave or a Bianchetta Genovese.Alternatively pick a good chardonnay that could keep up with this tasty dish.