Ligurian pesto, also known as “Pesto alla Genovese,” is a fragrant and flavorful sauce made primarily from fresh basil, pine nuts, garlic, Parmesan cheese, olive oil, and salt. Here’s a traditional recipe for making authentic Ligurian pesto:
Ingredients:
2 cups fresh basil leaves (packed, preferably young basil)
1/2 cup extra virgin olive oil
1/3 cup pine nuts (lightly toasted)
2 cloves garlic (or to taste)
1/2 cup grated ParmigianoReggiano cheese
1/4 cup grated Pecorino cheese (optional)
Salt to taste
Instructions:
1. Prepare the Ingredients:
Wash the basil leaves gently in cold water and pat them dry with a clean kitchen towel. This helps in maintaining the vibrant color of the basil.
Lightly toast the pine nuts in a dry skillet over medium heat until they are golden brown. Be careful not to burn them.
2. Combine the Ingredients:
In a mortar and pestle (traditional method) or a food processor (quicker method), combine the garlic and pine nuts. If using a mortar, mash them together until you form a paste.
3. Add the Basil:
Gradually add the basil leaves to the mortar or food processor, using a circular motion to crush the basil and incorporate it with the garlic and pine nuts. If using a food processor, pulse it a few times until the basil is coarsely chopped.
4. Incorporate the Cheese:
Add the grated ParmigianoReggiano and Pecorino cheese to the mixture. If you’re using a mortar, add cheese in small batches and continue to mash until well blended.
5. Drizzle in the Olive Oil:
Slowly add the extra virgin olive oil while continuing to mix. If using a mortar, drizzle in the oil in a steady stream, continuing to mix with the pestle until the pesto is smooth and emulsified. In a food processor, add the oil while pulsing.
6. Season to Taste:
Taste the pesto and add salt as needed. You can adjust the flavors based on your preferences.
7. Store the Pesto:
If you’re not using the pesto immediately, transfer it to an airtight container. To preserve its color, drizzle a thin layer of olive oil on top before sealing. It can be stored in the refrigerator for up to a week, or you can freeze it for longer storage.
Tips for Usage:
Pesto can be served with pasta, spread on sandwiches, used as a topping for grilled vegetables or meats, or drizzled over risottos.
Add a bit of the cooking water from the pasta when tossing with pesto to help it adhere better.
Enjoy your homemade Ligurian pesto!