(Pesto alla Genovese)
Pesto Genovese is a sauce with origins in the Italian city of Genoa. Traditionally, it consists of basil, garlic, pine nuts, olive oil, and cheeses such as Parmigiano Reggiano or Pecorino. Its name stems from the word pestare, meaning to pound or crush, referring to the original method of making the sauce with a mortar and pestle.
It is said that pesto originated from the ancient Romans who ate a paste called moretum, made by crushing together ingredients such as cheese, herbs, and garlic. Pesto is usually used with pasta, traditionally with trofie or trenette, but can also sometimes be served with sliced tomatoes or boiled potatoes.
Part of
Trenette al pesto
The simplest version of this Ligurian pasta dish consists of trenette noodles (or bavette, alternatively) and pesto Genovese basil sauce - another Ligurian specialty ... Read more
Pizza pesto Genovese
Pizza pesto Genovese is a variety of Italian pizza that is traditionally topped with pieces of mozzarella di bufala and the famous pesto Genovese sauce. The pizza is typically ... Read more
Trofie al pesto
Trofie al pesto is one of the most famous, if not the most famous dish from the Italian region of Liguria. The dish is a combination of two elements: trofie, ... Read more
Lasagne al pesto e patate
Lasagne al pesto e patate is a traditional dish originating from Liguria. This lasagna casserole is usually made with a combination of lasagne pasta, potatoes, pesto, ... Read more
Serve with
Fusilli
Fusilli are a long, spiral-shaped type of Italian pasta, literally translated to little spindles or twists, referring to their shape. They are ... Read more
Battolli
Battolli is a traditional pasta variety originating from Liguria, especially the town of Uscio in the province of Genoa. It consists of of wheat flour, chestnut ... Read more
Mandilli de sea
Mandilli de sea is a traditional pasta variety originating from Liguria. The pasta is usually made with a combination of flour, salt, eggs, and lukewarm water. Once firm,... Read more
Linguine
The name of this flat, thin Italian pasta variety translates literally as “little tongues”. It is also known as trenette or bavette in Italy. Linguine is made ... Read more
Pesto Genovese Authentic recipe
This is the official recipe for pesto Genovese which was published by Consorzio del Pesto Genovese. This organization is in charge of preserving the tradition of the authentic pesto Genovese, which can only be made from top-notch Italian ingredients, such as Genoese basil, extra-virgin olive oil from the Ligurian Riviera, and Parmigiano Reggiano and Pecorino cheeses with a DOP certificate.
WHERE TO EAT The best Pesto Genovese in the world (according to food experts)
Pesto Genovese festivals
RELATED VIDEOS
