Pesto alla Genovese

Named for the Italian verb to pound, pesto alla Genovese hails from Liguria, where basil, pine nuts, and olive oil become a vivid raw sauce. Served with pasta—and sometimes potato and beans—it keeps its bright, herbal character.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 450 cal
• 12g protein
• 25g carbs
• 8g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 2 packed cups fresh basil leavesProduce
• 3 tbsp pine nutsPantry
• 2 garlic clovesProduce
• 1/2 cup Parmigiano-Reggiano, gratedDairy
• 2 tbsp Pecorino, gratedDairy
• 1/2 cup extra-virgin olive oil (Liguria-style if possible)Pantry
• 1/2 tsp coarse saltSpices
• 12 oz trofie or trenette pastaPantry
• 1 small potato, diced (optional traditional)Produce
• 1 cup green beans, cut (optional)Produce

Instructions

1. 1Pound or pulse basil, garlic, salt, and pine nuts to a paste (mortar is traditional).
2. 2Work in cheeses, then stream oil to a green emulsion—do not cook the pesto.
3. 3Boil pasta; if using, cook potato and beans in the same water.
4. 4Loosen pesto with pasta water; toss off heat so it stays bright green.
5. 5Serve immediately with extra cheese.