Pesto alla Genovese

Experience the true essence of Italian cooking and traditional Ligurian cuisine, with vibrant Pesto alla Genovese. This traditional pesto sauce originates from the Ligurian region of Italy, and was originally made using a pestle and mortar, and is a fresh, garlicky, and nutty pesto used to dress pasta.

Also known as Classic Basil Pesto Sauce, Pesto alla Genovese is an uncooked pesto made with fresh basil, garlic, pine nuts, olive oil, and cheeses.

Join Napolina as we guide you through making this vibrant Ligurian green pesto for an authentic Italian pasta dish. Plus, we’ll share a handy hack to keep your spare pesto fresh for later, as you can also use Pesto alla Genovese on bruschetta, potatoes, or focaccia, add it to soups and salads, or use it as an aromatic topping or dip.

Method:

In a blender or food processor add the basil leaves, Parmigiano Reggiano, Pecorino, garlic, pine nuts and a pinch of salt to taste followed by the Napolina Light in Colour Olive Oil. Blend together on a low setting until you have a thick and creamy pesto. If you want to loosen up the pesto, add a couple of teaspoons of pasta water to the mix.
For a quick hack, you can decant any extra pesto into an ice tray and place them in the freezer then use them at a later date!
Cook the Napolina Penne pasta as per the packet instructions reserving a ladle of pasta water then add the penne pasta to a pan followed by 2 tbsp of the basil pesto, some extra Parmigiano Reggiano, a few more pine nuts and a ladle of pasta water and mix together well coating all of the pasta in the sauce then serve up with a little Parmigiano Reggiano and enjoy!