Pesto Alla Genovese Recipe
Is there a more famous pasta sauce in the world than pesto pasta? It’s strange to think how renowned pesto is, given that few other combinations of herbs and nuts exist in cooking. But the reason is simple. It’s delicious.
The coast of Liguria boasts its own microclimate, and basil growing here takes on a distinct flavour. They say true pesto must use sweet basil kissed by the salty sea air of the Ligurian coastline.
Ligurian cuisine suggests you serve it with trofie pasta, potatoes and beans, as in this recipe below, yet this iconic sauce is also commonly used in Mandilli de sea al pesto, a dish that loosely layers sheets of pasta (similar to lasagna) under slathers of the vibrant green sauce.
It’s often advised that you should use a mortar and pestle to make pesto (rather than a food processor), as a mortar and pestle will gently squeeze out the oils and flavour from the basil leaves. If you don’t have one, don’t fret. While I don’t discount this method, and it’s certainly more romantic, I feel you’ll get similar results either way.
No matter the origin of your basil, this Pesto Alla Genovese recipe will place you on a terraced garden overlooking the Ligurian Sea. For best results, use the freshest pine nuts possible and seal well to store. And if you can’t get your hands on trofie pasta, use another short pasta with twists, grooves, or rolled edges to capture the delicous pesto sauce. Fusilli is probably the most common shape to deliver this result.
Want to grow your own basil?
With so many different varieties available, basil is one of the most versatile herbs around. It’s also extremely easy to grow – so why not pop a plant in your garden (or even on your windowsill) and reap the benefits?
