Pesto alla Genovese
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
858 kcal
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Course
Main Course
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Cuisine
Italian
Pesto alla Genovese
Description
This pesto recipe starts by pulsing garlic cloves and pine nuts into a rough paste, then adding fresh basil leaves and olive oil to emulsify the mixture further. Grated Pecorino and Parmigiano cheeses introduce salty richness and depth. Salt is added to taste. The texture can be thinned with more olive oil if needed. Cooking pasta al dente and reserving pasta water allows adjusting the consistency of the final dish.
The fresh basil and garlic impart bright, herbaceous notes, while the nuts add subtle earthiness and texture. The cheeses bring savory and nutty elements that bind the sauce with the olive oil, creating a velvety coating for the spaghetti. Mixing in pasta water produces a smooth, emollient finish, making each bite flavorful and well-balanced.
This pesto pairs naturally with spaghetti for a simple yet classic Italian pasta dish. The leftovers can keep refrigerated for a few days or frozen for longer storage, with flavors often intensifying after resting overnight in the fridge.
Walnuts can substitute pine nuts if desired, and careful seasoning ensures the sauce suits personal taste preferences.
Ingredients
- 2 cloves garlic chopped
- 1/4 cup (40g) pine nuts
- 4 packed cups (80g) basil stems removed, leaves
- 3/4 cup (180g) extra virgin olive oil plus more as needed
- 1/2 cup (40g) parmigiano reggiano grated
- 1/2 cup (40g) pecorino cheese grated, or Pecorino Romano, Fiore Sardo variety
- 1 cup (240g) water will most likely not need all of it, reserved pasta water
- salt to taste
- 1 pound (454g) spaghetti
Instructions
- Add the garlic and pine nuts into a large food processor and pulse until a rough paste is formed.
- Add the basil and extra virgin olive and pulse again until a rough paste is formed.
- Add the Pecorino and Parmesan and pulse again. Taste test and season with salt to taste.
- Place the pesto into a large bowl and add more extra virgin olive to thin it out if it's overly thick.
- Bring a large pot of salted water to boil. Cook the pasta to al dente, saving 1 cup of reserved pasta water.
- Drain the pasta and mix with the pesto. Add pasta water, 1-2 tablespoons at a time to get the perfect creamy consistency. Serve with more grated cheese. Enjoy!
Notes
- Pesto alla Genovese improves after refrigerating overnight, concentrating the flavors.
- Walnuts may be used instead of pine nuts as a substitute.
- Store leftover pesto in the fridge up to 5 days or freeze in ziplock bags for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 858 kcal
% Daily Value*
| Calories | 858kcal | 43% |
| Carbohydrates | 86.2g | 29% |
| Protein | 22.4g | 45% |
| Fat | 51.1g | 79% |
| Saturated Fat | 8.8g | 44% |
| Cholesterol | 14mg | 5% |
| Sodium | 377mg | 16% |
| Potassium | 119mg | 3% |
| Fiber | 4.7g | 19% |
| Sugar | 4.4g | 9% |
| Calcium | 216mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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