Pesto alla genovese is a basil-based sauce from northern Italy, traditionally used to season pasta but can be used on many other foods. It is made with basil, pine nuts, garlic, olive oil, and grated cheese. The sauce can be made vegan and less caloric by omitting cheese or using vegan cheese. It can be prepared with a mortar and pestle or a food processor. Pesto can be used as a condiment, drizzled on grilled meats or vegetables, or added to casseroles and soups.
Also known as pesto alla genovese, pesto alla genovese is a basil-based sauce from northern Italy. The vibrant salsa verde is made by grinding basil, pine nuts and a variety of other ingredients that vary according to each individual chef’s recipe. Pesto is traditionally used to season pasta, although it can be used on many other foods if preferred. It should be clarified that the name Genoese pesto does not refer to a specific variety of the sauce; any authentic pesto is essentially Genoese pesto.
In addition to the main ingredients of basil and pine nuts, most Genoese pesto recipes call for garlic and olive oil. Finely grated cheese is another traditional element in pasta sauce. Depending on the recipe, different cheeses can be used. Roman is often requested. Parmesan, however, is also a popular choice, as is Grana Padano.
If desired, the pesto can be made without cheese, which can make the sauce vegan and less caloric. Vegan cheese can also be used in place of regular cheese if desired. Some Genovese pesto recipes also call for kalamata olives, although they aren’t needed to make the sauce. Salt and pepper are often listed as ingredients in some recipes.
The traditional Genoese pesto of ancient Ligurian recipes is handmade with a mortar and pestle. Modern cooks often adapt this cooking method with a food processor. If the pine nuts are crushed thoroughly, a blender or mixer can also be used if those are the only other tools at hand.
To prepare Genoese pesto, washed basil leaves are traditionally mashed together with pine nuts until the mixture is very fine. The rest of the ingredients are added and gently pounded until the whole sauce is smooth and creamy. No additional cooking is required, although many cooks prefer to reheat the pesto before serving. If pesto-coated food, such as pasta or pizza, is already hot or reheated, additional reheating should not be necessary.
A less common use for pesto genovese is to pour the sauce into a ramekin or similar dish for dipping bread or other foods. Some chefs also serve pesto atop other sauces, such as marinara or ragu, as a side dish. Grilled meats are sometimes drizzled with pesto for flavor, as are vegetables. Casseroles, soups, and other hearty dishes can be flavored with pesto, which can also add bulk to a recipe if desired. Pesto can also be spread on sandwiches or salads as a condiment.
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