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Making Pesto Genovese may seem simple, but to get a great result it’s very important to stick to the authentic recipe: from the choice of the ingredients to the tools.
As it’s hard to make the perfect basil pesto, I gathered all the information and hacks you need to know: main ingredients, how to make pesto with mortar and pestle, best pasta with pesto, and Italian style hacks to amaze your guests!
Pesto is a typical Italian cold sauce used as a condiment for pasta. There are different types of pesto in Italy, but in this article, you’ll find the authentic Pesto Genovese recipe which is originally from Genoa, Liguria.
As I said, pesto is a cold sauce, therefore it shouldn’t be heated up! To slightly warm it up, just add a ladleful of cooking water: it’s a trick to make it creamier and mix well with pasta!
The word “pesto” comes from the verb “pestare”, which means “to pound” as in the past the ingredients used to be pounded (“pestati”) to create this sauce.
As mentioned above, there are different varieties of pesto in Italy: zucchini pesto, arugula pesto, dried tomato pesto, and many others.
Pesto Genovese is the original pesto created in Liguria. To make it, you must follow the official recipe: there are certain rules to abide by, from the choice of the ingredients (only Italian PDO products) to the procedure (see instructions below). If you don’t stick to these rules, the pesto you make will just be a basil pesto.
If you’re wondering what pasta goes with pesto Genovese, here is the answer: people from Liguria would use trofie – short and twisted Ligurian pasta – or trenette – long, thin, and flat pasta. However, you can match it with other pasta types: for example, I love it with the classic spaghetti.
To make the authentic Pesto Genovese recipe you need 7 ingredients:
Let’s see why the choice of each ingredient is extremely important to obtain the perfect pesto Genovese.
According to the official recipe, it would be best to use the Genovese basil PDO from the Riviera Ligure. However, as it is not possible to find it in all markets of the world, you can always grow a plant on your balcony: when it has reached the length of about 10 cm and the first 5-7 leaves have appeared, you can then take off the leaves and use them for pesto.
Don’t let it grow too much otherwise the leaves will lose their aroma and will no longer be suitable for the sauce. Also, pick up the leaves right before making pesto: they’re very delicate, so if you wait several hours before using them they might turn into a darker green – and your pesto will become brown!
Use a PDO extra virgin olive oil possibly from Riviera Ligure as it has a milder flavor than others: this way it won’t cover the taste of basil, the protagonist of pesto.
The two types of cheese used to make Pesto Genovese are Parmigiano Reggiano PDO and Pecorino (Fiore Sardo) PDO.
Instead of Parmigiano, you can alternatively use Grana Padano PDO. Pecorino (Fiore Sardo) PDO, a sheep’s milk produced in Sardinia, is less salty but has a richer flavor than Pecorino Romano and, therefore, it’s more suitable for this recipe.
In order to balance the saltiness of the Sardinian cheese, remember that the quantity of Pecorino must be ⅓ of Parmigiano.
My tip: grate cheese yourself!
Don’t use already grated cheese! Grate it right when you start the recipe and use cold cheese directly from the refrigerator so that it won’t heat up the other ingredients.
The freshest and highest quality pine nuts are ideal, but they can be substituted with walnuts.
The garlic must be sweet and should not cover the other ingredients. It’s fundamental to reach the exact creaminess of the Pesto Genovese.
If you make pesto using a mortar and pestle, use coarse salt: while grounding the ingredients, the coarse salt absorbs the water from the basil leaves, thus preventing them from getting darker and preserving their greenness.
In case you prefer to use a blender, table salt will do just fine.
According to the authentic pesto genovese recipe, you should use a marble mortar and pestle to let the aromas out and mix together.
However, if you do not have it on hand you can use a food processor. In this case, remember that you shouldn’t mix the ingredients at the max speed: if you do so you will warm them up and the basil leaves will go through oxidation. Instead, blend at regular intervals. Moreover, add the cheese only after blending the other ingredients.
My tip: use ice cubes
Why do we need ice cubes to make pesto? If you use a food processor this is particularly important. After picking up the basil leaves, place them in a bowl with cold water and ice cubes. This way the leaves will keep their bright green color! Just remember to dry them out very well before using them.
Prep time: 15 mins
Hack for a perfect pesto genovese
Remember to be quick when pounding the ingredients. If it takes too long the basil leaves might turn into a darker green because of the oxidation.
Pesto genovese is traditionally served as a condiment for pasta. In Liguria you’ll find plenty of the following typical dishes:
However, pesto genovese can be used to add more flavor to a minestrone (veggies soup) in winter, on a cold pasta salad on a hot summer day, on a bruschetta or even on pizza – just a few drops, not the entire jar!
If you don’t have time to make pesto genovese at home, you can use a pesto from a jar. However, I recommend you to always check the ingredients as they may contain many additives and preservatives.
Of course the flavor is different (no wonder) but some pesto from a jar are really good, I must admit.
It depends on the person, but usually 100 g of pasta makes up a serving. I personally eat no more than 80 g as I don’t like to be stuffed with pasta but this is my personal opinion.
If you consider 100 g per person then you have to use about 40-50 g of pesto per serving.
Once your pasta is cooked al dente, keep a glass of cooking water and drain the rest. Add that water to the right quantity of raw pesto (see below) and mix them together: your sauce will become much creamier and a bit warmer. Now you can pour it on your pasta but be careful: pesto must be neither too liquid nor too solid but has to reach that perfect creamy texture.
The best way to enjoy pesto genovese is using it right after you make it. However, you can make an abundant quantity in summer and enjoy it later or even over the winter months. Let’s see how to store pesto made at home:
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