Pesto Genovese

Trofie-al-pestoThe authentic recipe for pesto Genovese is traditional of the region of Liguria, and one of the best ways to enjoy it is with Trofie pasta or similar shape that the pasta will cling to. While there are some good jarred pestos available, the flavor you get from making it fresh using authentic ingredients is tough to beat. Pesto Genovese uses DOP Genovese basil grown in Liguria, pine nuts, parmigiano reggiano and extra virgin olive oil of the Ligurian Riviera.

Since we live here in the US we will use fresh, locally grown basil, pine nuts, parmigiano reggiano, garlic and our authentic extra virgin olive oil. Be sure to use a high quality extra virgin olive oil from a trusted source for best flavor and health benefits.


In our recipe we use a blender, but if you want to be super authentic use a mortar and pestle to crush the basil together with the other ingredients.

Ingredients – to make fresh pesto for 4-5ppl or 500g (1.1lb) of pasta
Organic fresh basil, about 2.5oz
Pine nuts – about 1.5oz
Galantino extra virgin olive oil with garlic – about 1/2 cup or more*
Parmigiano Reggiano cheese, grated, about 1/4lb, to taste

Pasta: La Fabbrica della Pasta Fusiletti Caserecci (similar to Trofie)

*we are using a garlic oil for garlic flavor in this preparation. If you are using an unflavored extra virgin oil add garlic to your ingredients.

Wash basil and place in blender. Add extra virgin olive oil, pine nuts and cheese. Blend. Add salt, taste. Add more olive oil until a smooth, creamy consistency is reached. Taste for salt and add accordingly. Pour out into a small bowl, cover and set aside.

Cook the pasta. Bring a large pot of salted water to a rolling boil and add the pasta. You can cook as much pasta as you need and simply add the pesto quantity accordingly. When the pasta is cooked al dente, drain most of the water, leaving some aside. In the pot or in a serving bowl mix the pesto with the pasta, adding pasta water to create a lovely, shiny and creamy consistency. You can add as much or as little of the pesto as you wish, according to your own taste. Traditionally, the sauce will lightly coat the pasta. Serve immediately.

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