Before you cook
Background Recipe story & origin
Pesto represents Liguria's herbal traditions and the Italian principle that regional dishes require regional ingredients. Pesto alla Genovese originated in Genoa, Liguria, where the specific Genovese basil (smaller, sweeter) has grown since Roman times. The name derives from 'pestare' (to pound); traditional pesto is made in a marble mortar with wooden pestle. The sauce combines basil, garlic, pine nuts, Parmigiano-Reggiano, Pecorino Fiore Sardo, and Ligurian olive oil. Proper technique pounds (never blends) ingredients to prevent oxidation and preserve the bright green color. Pesto accompanies trofie (hand-rolled pasta) or trenette, traditionally with potatoes and green beans added to the pasta water. The dish achieved PDO-like traditional specialty status. Modern blender pesto differs in texture and tends toward bitterness from oxidation.
Before you start Equipment you'll need
- mortar and pestle or food processor — Provides traditional pounding method for making pesto that releases oils differently than blending
- large pot — Provides ample space and rolling boil for cooking pasta until perfectly al dente texture
Ingredients
Instructions
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Make the pesto
Pound garlic and salt in mortar. Add pine nuts, pound. Add basil in batches, grinding in circular motion. Add cheeses. Drizzle in oil. (Or pulse in food processor, but mortar is traditional.)
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The pasta
Cook trofie in salted water. Reserve 1 cup pasta water.
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Combine the ingredients
Loosen pesto with 2-3 tbsp pasta water. Toss with hot pasta. Add more pasta water as needed—pesto should coat, not clump.