I am a professional Head Chef expert in Italian, French, English cuisine. Private Chef or Catering
29/03/2025
Today, I want to share a piece of Italian culinary history with you: the authentic recipe for Pesto Genovese, directly from the Pesto Genovese Consortium. An explosion of flavors that tells the story of Liguria in every spoonful.
Ingredients of Excellence:
* Basilico Genovese DOP (Protected Designation of Origin): The green heart of this recipe, fragrant and unmistakable.
* Ligurian Extra Virgin Olive Oil: The sweetness that binds all the flavors together.
* Parmigiano Reggiano DOP and Pecorino DOP (Fiore Sardo): The savoriness that enhances the basil.
* Vessalico Garlic: A decisive yet balanced touch.
* Pine Nuts: The crunchy and delicate note.
* Coarse Salt: The binder that harmonizes everything.
Traditional Preparation:
The real magic happens in the marble mortar, with the wooden pestle. An ancient gesture that transforms simple ingredients into a velvety cream:
* Start by crushing the garlic with the salt, creating an aromatic base.
* Add the pine nuts, continuing to crush.
* Then it's the basil's turn, leaf by leaf, with rotating movements.
* Finally, the grated cheeses and the oil, poured in a thin stream, complete the work.
Valuable Tips:
* The quality of the ingredients makes the difference.
* Delicacy in processing preserves the color and flavor of the basil.
* The mortar, if possible, offers a unique sensory experience.
A Modern Alternative:
For those with less time, a low-speed blender is a valuable ally, but always taking care not to overheat the ingredients.
Conclusion:
Pesto Genovese is more than a sauce: it's a cultural heritage, a symbol of tradition and quality. Share this post with those who love authentic cuisine, and leave a comment with your secrets for perfect pesto!
