Estimated reading time: 5 minutes
Pesto Genovese: the pride of Genoa! Pesto, who doesn't know it? This sauce is immensely popular all over the world and originated in Genoa (Genova in Italian). We use it a lot but what is the right way to make pesto yourself? I explain it to you in this basic recipe Italian Pesto Genovese. A delicious pesto recipe that you can put on the table in no time. You will also receive a delicious pasta recipe from me, namely a "Trofie al pesto". So next stop: Genoa, the gateway to Italy.
Synonym of Liguria
When you think of pesto, you think of Liguria and Genova in particular. Pesto originated in the year 800 and literally means 'stamping'. This is also the way to make pesto! Pesto requires few ingredients and is very simple to make.
As you can expect from the Italians, they are very proud of their dishes. So there is even a whole consortium for pesto. “Il Consorzio del Pesto Genovese” has the original pesto recipe and protects it. In this way they want to prevent the factory pesto and the real pesto alla Genovese from being lumped together.
Basil from Pra´
The main ingredient of pesto is basil, but not just any basil… According to the consortium, the tastiest comes from Pra´, a district in the west of Genoa. The olive oil must come from Liguria, as cheese you use pecorino and Parmesan cheese and you also add pine nuts, garlic and a small pinch of salt from the Italian sea.
Pesto is originally made with a mortar, because it means 'to pound'. Preferably a marble mortar from Carrara. Officially, pesto should not get hot, which is why traditional pesto makers abhor a stick blender or food processor. However, nowadays much more is chosen for convenience and still opts for electrical appliances.
Every family has its own variant
Although they are very much of tradition in Italy and do not deviate from many recipes, every Italian family has its own variant of pesto. However, one will not deviate so much from the original, just adjust some quantities or add an extra ingredient.
There is also a recipe for pesto in my family! I learned it from my mother and she from her mother. Our secret ingredient: ricotta… this gives your pesto just that little extra body and ensures a delicious creamy taste!
Recipe: Trofie al pesto with basic recipe Italian Pesto Genovese
Pesto is a delicious pasta sauce and is used all over the world for many pasta dishes. However, it is traditionally eaten with trofie (pronunciation: trofje). Trofie is a twisted type of pasta from Liguria, which is made by rubbing the pasta dough between your hands.
Trofje al pesto is another fine Italian recipe with few ingredients and the basic Italian Pesto Genovese recipe comes into its own here! pesto genovese pasta. I ate pesto genovese pasta alla yesterday and it was delicious.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Basic recipe Italian Pesto Genovese
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print Email recipe Pin Rate recipeIngredients:
- 100 gram basil leaves
- 2 cloves of garlic
- 70 gram pine nuts
- 50 gram Parmesan cheese
- 50 gram Pecorino cheese
- 100 ml olive oil
- 100 gram ricotta cheese
- 380 gram Trofie (pasta type)
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Peel the garlic and grate the pecorino Romano and Parmesan cheese. Place the basil leaves, garlic, pine nuts, both cheeses, and half of the olive oil in a mortar or food processor.
- Turn on the food processor and grind everything or grind everything with the mortar. While grinding, slowly add the other half of the olive oil.
- The pesto should have a nice smooth mass and it should be well seasoned.If you use the pesto as a tapenade, it is best to leave it as is.
- However, if you want to use it as a pasta sauce, remove the pesto from the food processor/mortar and put it in a bowl. Add the ricotta and stir well to combine. The ricotta gives a creamy taste and texture, which is ideal for the pasta.
- Boil the trofie in a pan with water and salt. Drain and reserve some of the cooking liquid. You don't have to heat pesto for pasta. Just add some cooking water to the pesto.
- Stir this well and then mix it with the pasta. Garnish with extra parmesan cheese!
- Delicious bites!
This blog “Basic recipe Italian Pesto Genovese” with trofie al pesto is a contribution of Tim from La Cucina di Tim. Also take a look at his website.
Tim shares the true Italian classics here and we have already made a nice trip through Italy! Are you traveling with us? Check out these recipes and get started:
- Rome: Gnocchi alla Romana.
- Bari: With his classic orechiette.
- Portofino: a pagiugo ice cream.
- Lombardy: risotto giallo con piselli.
- Liguria: The golden bread the focaccia.
- Italy: can be found all over Italy, pasta, here's a basic recipe!
Next stop…. next month we will travel again!
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
pesto genovese pasta pesto alla genovese
Pasta with pesto is always delicious. I'm going to make it soon.
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