A practical Italian Gourmet recipe for pesto genovese, with clear timings, ingredient notes and a method designed for a home kitchen.
About this recipe
This is the kind of Italian cooking we want this collection to champion: recognisable ingredients, a method that explains the important moments, and no unnecessary complication. Read the method once before starting, prepare the ingredients, and use the visual cues as well as the clock.
Pesto Genovese
Prep: 15 mins Cook: 10 mins Serves: 4
Ingredients
- 50g fresh basil leaves
- 30g pine nuts
- 1 small garlic clove
- 50g Parmigiano Reggiano, finely grated
- 20g Pecorino, finely grated
- 100ml extra virgin olive oil
- Fine salt
- 320g trofie, linguine or trenette
Method
- Bring the pasta water to the boil.
- Crush the garlic and pine nuts to a paste using a mortar and pestle. Add the basil a little at a time with a pinch of salt and work gently to a bright green paste.
- Mix in the cheeses, then work in the olive oil until combined.
- Cook the pasta until al dente and reserve some pasta water.
- Loosen the pesto with a spoonful or two of pasta water, then toss with the drained pasta away from direct heat.
- Serve immediately with a little extra Parmigiano if liked.
Italian Gourmet note
Avoid cooking the pesto in the pan. Excessive heat dulls the basil and can make the cheese oily.
Tips for the best result
Use the best core ingredients you can reasonably find, taste as you go and remember that pasta water, seasoning and heat control are often as important as an extra ingredient. Where a traditional ingredient is difficult to source in the UK, we will explain sensible substitutions rather than pretending the recipe is impossible.