• Travelsignposts Home
  • Country Guides
  • City Guides
  • River Cruises
  • Europe Photos
  • About Us

Italy Travel

  • Home
  • Trip Planner
  • Photos
  • Videos
  • Map
  • Weather
  • Site Map
  • Destinations
  • Shopping
  • Sightseeing
  • Food
  • Getting around
  • Useful facts
  • News & Events
You are here: Home / Featured / Genovese Pesto Recipe – Liguria

Genovese Pesto Recipe – Liguria

By Helen Page Leave a Comment

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)

Genoa is the birthplace of Pesto:

Pesto from Cinque Terre

Pesto from Cinque Terre

The Ligurian region is the birthplace of the Pesto sauce.  More precisely, it was in Genoa, on the north Ligurian coast, that Pesto originated.

Basil, a main ingredient of pesto sauce, grows well in the Ligurian temperate climate. Travelling around Liguria, you’ll see that this sauce is used extensively in dishes.

Traditionally, families would use a mortar and a pestle (hence the name) to make pesto. The grinding action of the pestle brings out the flavours of the various ingredients as well as allowing for a smoother pesto texture.

If you’ve got a mortar and pestle at home, you may like to try making the pesto in the traditional way at least once so you can discern the difference in flavours. I personally don’t like spending a lot of time in the kitchen and using a blender is much easier even though there is a difference in quality.

Genovese Pesto Recipe

Ingredients:

  • 2 cups tightly packed fresh basil leaves
  • 1/2 cup good quality extra-virgin olive oil – don’t use cheap olive oil as it’ll affect the flavour of your pesto
  • 3 tablespoons pine nuts
  • 2 cloves of garlic
  • pinch of salt
  • 1/2 cup freshly grated parmesan
  • 2 tablespoons freshly grated Pecorino Romano cheese

Process:

  • Wash the basil in cold water and pat dry
  • Put basil, pine nuts, garlic and pinch of salt in the blender
  • Drizzle olive oil in the blender and process until creamy
  • Scoop blended pesto into a bowl or jar and stir in the grated cheeses

Note that ground basil oxidizes quickly turning into a dirty green color so use it immediately or store your pesto with a protective layer of olive oil.

Pesto is commonly used in pesto pasta dishes like Trofie al Pesto or Fettuccine di Pesto alla Genovese. It is quite a versatile sauce that can be served with potatoes and French beans as well. I like spooning it over a plate of sliced smoked mozzarella, avocado, tomatoes and basil leaves. Served with bread, this makes for a quick and delicious snack when friends drop in.

Things to do in Genoa

Click here to get a free PDF of this post

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)

Related

Filed Under: Featured, Food Tagged With: basil pesto, genovese, genovese pesto, Liguria, make pesto, pesto, pesto pasta, pesto recipe, pesto sauce

avatar

About Helen Page

Helen Page is a prolific blogger and ardent traveller; she runs Travelsignposts with her professional writer and photographer husband Tony.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

You can also find us on

  • Facebook
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

Latest Additions

  • Enjoy Operas and Classical Music in Florence Churches
  • The Popularity of La Taverna di San Giuseppe in Siena
  • Buyer Beware at Bar 4 Cantoni Paninoteca!
  • A Unique Experience Staying in a Medieval Tower
  • Dinner at Da Leccarsi i Baffi – a Genovese Trattoria

Plan and Book Your Trip


eNews and Updates

feedburner Sign up now to get emailed news as well as other site updates!

Get the Guerrilla Travel Photography ebook here now!
City Guides
Country Guides
River Cruises

Who is behind Travelsignposts?

Helen and Tony Page at Singapore Changi Airport

We're Helen and Tony Page, and we love travelling - lucky as we've been doing it for the last few decades!

Tony has long been a professional photographer and writer, but Helen now writes most of the posts and takes a lot of photos herself!

Travelsignposts is our main travel planning site, but we've just launched Travelsignposts China and Tony also runs the Travelsignposts Photo and Guerrilla Travel Photography web sites, as well as publishing the Take Better Digital Photos and Guerrilla Travel Photography eBooks.

Read more about Helen and Tony or contact them.

Other Countries

  • Austria
  • Belgium
  • Bulgaria
  • Croatia
  • Czech Republic
  • Devon & Cornwall
  • England
  • Estonia
  • Europe (General)
  • Finland
  • France
  • Germany
  • Greece
  • Ireland
  • Netherlands
  • Norway
  • Portugal
  • Scotland
  • Spain
  • Switzerland
  • Turkey
  • Ukraine

Resources

  • Take Better Digital Photos eBook Take Better Digital Photos eBook
  • Take Better Digital Photos Free eCourse
  • Travel Signposts Photo – our main travel photography site
  • Guerrilla Travel Photography eBook Guerrilla Travel Photography eBook

Copyright © 2023 ·Lifestyle Pro Theme · Genesis Framework by StudioPress · WordPress · Log in

Get a free PDF of this post!
Just enter your email address below and we'll send it to you immediately.

Please enter your Email Address