Genoese Basil Pesto

Pesto di Basilico alla Genovese

Preparation info
  • Makes enough for

    1 pound

    dried pasta
    • Difficulty


    • Ready in

      15 min

Appears in
How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

Pesto comes from the Italian word pestare, which means “to mash, ” because traditionally pesto was made with a mortar and pestle. With the invention of the food processor, the painstakingly slow process has become incredibly quick and easy. To experience truly authentic Genoese pesto, you have to go to Liguria, the region of Italy called the Italian Riviera, where you can find the tiny fragrant sweet basil for which the region is famous. Elsewhere, we must make do with locally availa