what’s cooking wednesday: pesto alla genovese

53 CommentsWednesday • July 18, 2007 • by michelle

OK, show of hands. Who loves basilico?

Me me me!

Today’s What’s Cooking Wednesday recipe is Pesto alla Genovese, and although many of you probably know this basil and garlic-based sauce as a companion for pasta (often paired with linguine or spaghetti), I’m here to tell you that this should in no way limit your creativity.

I’m giving you a basic pesto recipe and one very easy serving suggestion (great for summer snacks!), but the possibilities are truly endless–Jamie Oliver told me so just the other day. He even mentioned chicken, and he’s a genius in the cucina.

But before we get to the recipe, a little information on pesto:

First of all, the word “pesto” means pounded or crushed; indeed the traditionally made pesto is made in a marble mortar with a wooden pestle. “Genovese” means that the recipe originated in the city of Genoa (Liguria region), as legend goes, as far back as the 16th century when a sauce called “battuto d’aglio,” loosely, crushed garlic, is referenced.

The traditional ingredients are basil, garlic, olive oil, salt, and Pecorino Sardo (a strong cheese from Sardinia), but most modern recipes also add pine nuts and/or other ingredients.

Note that Pesto alla Genovese isn’t the only pesto in town though; there’s also Pesto alla Siciliana from Sicily. Perhaps I’ll give you a recipe for that someday as well, but for now I’ll tell you that it includes far less basil and…tomatoes! Love those tomatoes!

Pesto alla Genovese

1 1/2 cups fresh basil leaves, washed (no stems)
2 medium-sized garlic cloves
4 tbsp pine nuts
1/4 tsp salt (can leave this out if your cheese is salty enough)
6 tablespoons olive oil
1/2 cup freshly grated Parmigiano Reggiano cheese
1/4 cup freshly grated Pecorino cheese (if you don’t have this, use all parmigiano)

If you’re using a mortar and pestle, I’ve been told (and I’ve read) that the trick is to chop the ingredients separately and then combine them bit by bit (except the cheese, which should be added last).

I, however, use a hand-held blender because that’s what I have. You may use a food processor. I put in the garlic, basil, pine nuts, salt, and olive oil and blend well, but not too well–you don’t need it to be completely amalgamated. Sometimes I add a little extra olive oil if it looks too dry.

Then I stir in the cheeses.

That’s it!

As shown above, I’ve sliced a big beefsteak tomato, spread on an espresso spoonful of pesto, then shaved some parmigiano on top–looks pretty, we’ve got the green, white, and red of the Italian flag covered, and it’s delicious to boot.

Would it gross you out to know I had this for breakfast?

Another idea would be to stuff cherry tomatoes with pesto. Yum! I just love tomatoes and pesto together–can you tell?

I’ve also had roasted red peppers stuffed with scallops and pesto, and they not only looked impressive, but also tasted fabulous.

So you see, pesto ain’t just for pasta anymore (not that it ever was), so get grinding!

Buon appetito!

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