Homemade "Pesto alla genovese"
Updated: Jun 28, 2020
It’s hot outside, so let’s to talk about basil pesto! Have you made it yet? Pesto is one of the easiest, Italian ultra-flavourful sauces.
It’s made with only seven ingredients, but the secret for a good pesto is to use the right ingredients.
Great pesto tastes fresh, herbal, nutty, garlicky and luxurious, all at once.
“Pesto alla Genovese” It originated around the 16th century. The world “genovese” is an adjective used to describe something coming from the town of Genova (called Genoa in English) which is located in Liguria. “Pestare” means “to pound”; the original Ligurian pesto is made in a mortar and pestle but, If you don’t have the patience to crush basil by hand, one handful at a time, you can use a food processor.
The great thing about homemade pesto alla genovese is that it is so versatile. In Italy, “pesto alla genovese “was typically used as a sauce for pasta (principally trofie), gnocchi and minestrone soup. Now a days you’ll find recipes incorporating this prized basil sauce in just about everything.
The homemade “pesto alla Genovese” can also be easily frozen. You can pour it in a little jar, pop it in the freezer and let it thaw out before use or you can pour it in an ice cube tray and pop out a cube or two for your recipe without having to unthaw the entire jar. This is a great way to use up all of your basil and to stock up for the winter.
Prep time: 15 mins
Total time: 15 mins
The delicious homemade “pesto alla Genovese” is simple to make and can easily be added to a variety of your favourite dishes. Two easy ways to freeze this sauce allows you to have homemade “pesto alla Genovese” all year long.
Serves: 100 gr.
• 50 gr. basil leaves (without stems), rinsed and dried with a salad spinner
• 50 gr. Parmigiano Reggiano cheese, freshly grated
• 50 gr. Pecorino cheese
• 1 small clove garlic, skin removed
• 30 gr. pine nuts or walnuts
• 100 ml extra virgin olive oil
• 2 pinches of sea salt
In a food processor blend together the basil, Pecorino and Parmigiano Reggiano cheese. Then add the garlic, walnuts or pine nuts, extra virgin olive oil, and salt. Adjust the seasonings to your taste and adjust the amount of extra virgin olive oil to arrive at the consistency desired.
1. Conserve: Store in the refrigerator for 5-6 days always covered by a thin layer of extra virgin olive oil. This will prevent the “pesto alla Genovese” from turning black on the top.
2. To Freeze: pour the pesto into a small glass jar, close tightly and pop in the freezer. You can also freeze the pesto in ice cube trays. Once frozen transfer the pesto cubes to a zip lock bag for esy storage. Consume within 12 months.
The right ingredients for a perfect pesto
If you want to make it more simple… Skip the homemade and pick up the canned version!