Pesto Genovese is a fresh and vibrant pasta dish originating from Genoa, Italy. Made with basil, garlic, pine nuts, Parmesan, and olive oil, it’s a celebration of Mediterranean flavors. The sauce is not cooked, preserving the brightness of the basil.
Ingredients
- 400g trofie or spaghetti
- 2 cups fresh basil leaves
- ½ cup Parmesan cheese, grated
- 2 tablespoons pine nuts
- 2 garlic cloves
- ½ cup olive oil
- Salt to taste
Instructions
- Cook pasta until al dente. Reserve ½ cup cooking water.
- In a food processor, blend basil, pine nuts, garlic, and Parmesan. Slowly drizzle in olive oil until smooth.
- Toss hot pasta with pesto, loosening with cooking water if needed.
- Serve with extra Parmesan.
Tips
- Toast pine nuts for deeper flavor.
- Use mortar and pestle for traditional preparation.
- Always add pesto off heat to preserve color and flavor.
