Advertisement
Genoese Basil Pesto
Pesto di Basilico alla Genovese
- Makes enough for
1 pound
dried pasta - Difficulty
Easy
- Ready in
15 min
Published 2005
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
Ingredients
Method
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
This Genoese Basil Pesto recipe delivered incredible flavors with its straightforward preparation and high-quality ingredients. The garnishes we selected for the finished dish—golden toasted pine nuts, rich grated cheese, and vibrant flowering basil fresh from the garden—aren't just part of the pesto's incredible flavor; they also create a stunning presentation that’s perfect for a special occasion. Served as a candlelit dinner, this dish was the star of the evening, with its fresh, fragrant basil and authentic Italian flair. Highly recommend for a memorable, romantic meal!