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Pesto alla Genovese

Pesto is a traditional sauce typical of the Liguria Region used to prepare pasta dishes (mainly trofie pasta shape). It is included among the traditional Ligurian agri-food products recognized by the Ministry of Agriculture with the name "pesto alla genovese".


(for 6 pasta servings)

2 cups fresh basil leaves (about 1 large bunch)

2 cloves of garlic

1/2 cup pine nuts

2/3 cup grated Parmigiano Reggiano Cheese

1/3 cup grated Pecorino Fiore Sardo Cheese

1/2 cup extra virgin olive oil

a pinch of salt

After the ingredients, think about the tools: a marble mortar and a wooden pestle are used historically since the 1800s. Today it is easier to use a blender that will give a good result.


  1. Pesto must be prepared at room temperature and in the shortest possible time.

  2. In the food processor, first blend the garlic and pine nuts. Gradually add the basics of basil and olive oil. Finish by adding the cheese and salt to taste.

  3. Put the pesto alla genovese obtained in a small bowl, and season the pasta with it. Alternatively, cover it with a little oil and plastic wrap and store it in the fridge, where it will keep for a few days.

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