Ligurian cuisine pesto, commonly known as Pesto alla Genovese, is a classic sauce originating from the Liguria region of Italy, particularly the city of Genoa. It is known for its vibrant green color and fresh flavor. The traditional ingredients of Pesto alla Genovese include:
1. Basil: Fresh basil leaves are the primary ingredient, contributing a fragrant and peppery flavor.
2. Garlic: Typically, raw garlic is used to add a sharpness and depth to the sauce.
3. Pine Nuts: Lightly toasted pine nuts provide a subtle nuttiness and texture.
4. Parmesan Cheese (or Pecorino Romano): Grated cheese adds richness and umami.
5. Olive Oil: Highquality extra virgin olive oil is used to emulsify the sauce and give it a smooth, creamy consistency.
6. Salt: To enhance the flavors.
The preparation traditionally involves using a mortar and pestle to crush the basil, garlic, and pine nuts together before gradually incorporating the olive oil and cheese. This method helps to preserve the flavors and aromas of the fresh ingredients.
Pesto alla Genovese is often served with pasta, particularly with trofie (a local Ligurian pasta), but it can also be used as a dressing for salads, sandwiches, or as a dip. Over the years, many variations have emerged, incorporating different nuts, herbs, or additional ingredients, but the traditional version remains a staple of Ligurian cuisine.