Authentic Pesto alla Genovese Recipe: A Taste of Liguria at Home

No ratings yet

Servings servings

Prep Time 30

Total Time 30

1 big or medium pestle & mortar for classic production
1 Food Processor for easier and faster production (also ideal for larger badges)

With the classic method, there is a lower chance of oxidation and therefore the pesto turning brown. Most of the times, the result will be a green and more "homemade-looking" pesto alla genovese. However, this method takes some time and effort to crush all ingredients into a smooth paste.
First, crush the garlic in the mortar to a smooth paste. Now add the pine nuts and also crush to a paste.
⅓ knob Garlic, 20 grams Pine nuts
Add ⅓ of the basil and crush together with the coarse sea salt. From time to time, add the remaining basil and crush as long until you'll get a texture you like. The texture wont be as homogenous as when made in a food processor, but in my opinion That is what makes an authentic, handmade pesto so special.
60 grams Fresh Basil, 1 pinch coarse sea salt
Now grind the cheeses as fine as possible using a microplane, and then mix step by step into the pesto.
30 grams Parmesan Cheese, 15 grams Pecorino Cheese
You can now start to add the extra virgin olive oil step by step until you're happy with the consistency.
70 grams Extra virgin Olive Oil
You're done! Store your delicious homemade pesto alla genovese as described in the blog post above.

This method is way easier and quicker but therefore there is a higher chance of oxidation and the pesto turning brown due to the heat that is produced by the food processor. However, there are a few tips to minimize oxidaton with this method which I will describe below.
To prevent the pesto from turning brown due to heat or oxidation when preparing it in a food processor, it is important to use tools and ingredients that are cold as possible.
Therefore, put the container of the food processor into the fridge or the freezer for a while before preparing the pesto. You can also cool down the basil leaves by putting them in a bowl and add a few ice cubes or just cool down the basil in the fridge.
Put garlic and pine nuts into the food processor and grind to a smooth paste.
20 grams Pine nuts, ⅓ knob Garlic
Now add the cold basil, grated cheese, sea salt and some of the olive oil and rougly grind. Add the rest of the olive oil or the amount you need to get the consistency you like. Grind with several impulses until you get your desired texture.
60 grams Fresh Basil, 70 grams Extra virgin Olive Oil, 30 grams Parmesan Cheese, 1 pinch coarse sea salt, 15 grams Pecorino Cheese

Author: Fabian

Cost: 15

dish: Condiment, Sauce

Cuisine: Italian, Italienisch

Keyword: basil pesto, genovese pesto, italian pesto alla genovese

Serving: 250g