Pesto alla Genovese

15 min italian serves 6

pastaliguriangardencontains-nuts

⚠️ Contains pine nuts

This recipe contains pine nuts — do NOT serve at any meal that includes Caitie (nut allergy). For a nut-free version, substitute toasted sunflower or pumpkin seeds for the pine nuts; the texture stays creamy and it's safe for shared meals. Otherwise keep this one for solo portions.

Ingredients

50 g fresh basil (about 60–65 leaves; garden basil is ideal)
½ cup extra virgin olive oil (mild, fruity — not peppery)
70 g Parmigiano Reggiano (¾ cup), grated from the block
30 g Pecorino Fiore Sardo (1 oz)
2 cloves garlic, peeled (remove the green germ)
15 g pine nuts (1 tbsp) — see nut warning above
4–5 grains coarse salt
Ice

Instructions

Chill the food processor bowl and blade in the fridge ~10 minutes (keeps the pesto bright green).
Wash the basil under cold water, then soak in ice water 3–4 minutes. Pat completely dry — wet basil oxidizes and darkens the sauce.
Add the basil, garlic, pine nuts (or seeds), and Parmigiano to the chilled processor. Pulse coarsely a few seconds.
Add the salt and the Pecorino in small pieces. Blend ~1 minute until combined.
Pour in the olive oil and blend until creamy, smooth, and bright green.
To serve as pasta: toss with hot pasta (trofie, trenette, or linguine) off the heat, loosening with a splash of pasta water to a creamy sauce. Never cook the pesto — heat kills the aroma.

Source: https://www.recipesfromitaly.com/original-pesto-genovese-recipe