Pesto alla genovese

August 13, 2026 - Written by Gogo

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Ingredients



Preparation time : 30 min Pasta and pesto, one of the first courses symbol of Italy and one of the best summer recipes that exist. Traditional Genoese pesto is worked with a marble mortar, but it can also be prepared with the mixer.

Instructions

  1. Remove the leaves from the basil, rinse them in cold water and then dry them in a cloth or paper towel. They should be very dry!
  2. Peal the garlic and cut them in half.
  3. In the mortar ground the garlic until creamy
  4. Add the pine nuts and do the same.
  5. Add the basil and salt and ground. Tips: First percussion then rotary movements.
  6. Add the cheese and continue the pounding.
  7. When everything is creamy then add the olive oil. Mix it without pounding too much.
Trofie is considered the best shape for pesto! You can add some leftovers pine nuts on the plate to add crushiness.