Classic Pesto alla Genovese
A vibrant Ligurian classic made with fresh basil, pine nuts, rich cheeses, and extra virgin olive oil, finished with a creamy burrata cheese ball.
Pesto alla Genovese is the ultimate expression of simplicity and fresh flavor, originating from the Liguria region of Italy. The soul of this iconic sauce lies in the delicate aroma of fresh basil combined with the nutty depth of pine nuts and traditional Italian cheeses. While traditionally served with trofie pasta or potato gnocchi, this version pairs beautifully with ordinary spaghetti and an indulgent center of cold burrata cheese.
Ingredients
- 2 cups fresh green basil leaves
- 1 clove garlic
- 30 g pine nuts
- 50 g Pecorino sheep cheese and Parmigiano Reggiano blend
- 100 ml extra virgin olive oil
- to taste salt
- 320 g spaghetti
- 1 piece burrata cheese
Instructions
- 1Gather fresh basil
Take fresh green basil leaves, which are the absolute soul of Pesto alla Genovese, and prepare them for blending. The aroma released by fresh basil defines the authentic flavor of the sauce.
Tip: Handle basil gently to avoid bruising the leaves prematurely. - 2Crush and peel the garlic
Place a garlic clove on a wooden cutting board, lay the flat side of a knife blade over it, and press down firmly with your hand to crush and loosen the skin.
Tip: Crushing the garlic helps release its essential oils before it gets blended into the sauce. - 3Prepare the Italian cheeses
Show a package of pre-blended Italian cheese containing traditional Pecorino sheep cheese and Parmigiano Reggiano to give the pesto sauce depth and savory layers.
Tip: Traditional pesto balances the sharpness of Pecorino with the rich, nutty flavor of Parmigiano Reggiano. - 4Combine ingredients in a measuring cup
Pour grated cheese, pine nuts, salt, and extra virgin olive oil into a large measuring cup filled with fresh basil leaves.
Tip: Using a tall measuring cup helps contain all ingredients and allows the hand blender to process them evenly. - 5Blend the pesto ingredients
Pour extra virgin olive oil over the pine nuts, cheese, and basil inside the measuring cup to start the blending process.
Tip: Pre-chilling the blender with ice helps prevent the basil leaves from oxidizing and turning dark from heat.
