Pesto alla Genovese Recipe

Pesto alla Genovese Recipe

Authentic Ligurian Pesto alla Genovese Recipe

5 out of 5
stars based on 3 ratings.

Authentic Ligurian Pesto alla Genovese recipe from Paggi Pazzo

Pesto alla Genovese Recipe
Published: December 31, 2011

Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Calories per serving: 527
Fat per serving: 30.5g


  • 1 pound trofie pasta or penne (Barilla)
  • 3/4 cup olive oil
  • 2 teaspoons pepper
  • 1 teaspoon salt
  • 3/4 cup grated Pecorino Sardo
  • 3/4 cup grated Grana Padono
  • 3-4 full cups fresh basil
  • 5 garlic cloves
  • 1/2 cup Italian or European pinenuts

Cooking Directions

  1. Grate Pecorino Sardo and Grana Padano into a bowl. If cheeses are not available, substitute with Pecorino Romano and Reggiano Parmigiano
  2. Add tablespoon of olive oil to pan and add pine nuts, cooking for 5 minutes then let sit for 5 minutes
  3. Add fresh basil into food processor (but make sure basil is not wet after cleaning as the dryer the better for the pesto sauce), pine nuts, garlic, black pepper, salt, and 3/4 cup of olive oil
  4. Use pulse option in Food processor for 10-20 seconds until pesto starts to cream then add grated cheese (but save a handful for after pasta is done), and remaining olive oil and then purée for 10-20 seconds
  5. If pesto begins to take on a creamy consistency, then pesto sauce is ready. If still thick, add a little more olive oil and stir
  6. Bring pot of water to a boil and add your choice of short pasta if trofie is not available or not your preference. If cooking with trofie, once they rise to the top, they are ready (I do not add salt to the water because the sharp cheeses provide enough salt flavor for the sauce)
  7. Once pasta is ready, strain but put aside a ladle of pasta water should sauce be too thick
  8. Quickly mix pesto sauce with pasta and add remaining grated cheese
  9. Ready to serve!

Let it Rip!

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