Homemade Pesto Alla Genovese
A few simple ingredients – fresh basil, garlic, extra virgin olive oil, pinenuts, and Parmigiano Reggiano cheese – makes a delicious pesto alla Genovese.
When Ocado formed a partnership with M&S last September 2020, it was time to bid farewell to all the fantastic Waitrose products. Without fail, I always had Waitrose No.1 Pesto Alla Genovese in my weekly order. It’s fresh, vibrant, and bursting with flavours. I use it for practically everything, especially on busy weeknights. I drizzle it on baked salmon, homemade pizzas, caprese salads, and of course pesto pasta. Voila!
It’s so tasty that I recommended it to my Genoa-born colleague who is quite fussy about Italian food. Whilst he agreed it was good, he insisted that the best kind of pesto is always homemade with the freshest ingredients. And for someone who loves cooking, he suggested I try making my own homemade pesto.
And he was right! I have been obsessed with making homemade pesto using any surplus basil in the refrigerator. Originating from the Liguria region in the town of Genoa, pesto derives from the word “pestâ” or “pestare” which means “to pound” or “to crush” in circular motion using a wooden pestle in a marble mortar. But I make pesto with the help of my food processor, which makes things super easy and super quick.
Homemade Pesto: Easy as I, 2, 3
Fresh basil, pine nuts, and garlic go into the food processor which is blended until very smooth. Tear drop-shaped pine nuts, also called “pignoli,” are one of the most expensive nuts on the market due to the long and intensive harvest process. A little bit of pine nuts goes a long way and adds a lovely nutty flavour to your dish. For extra depth, you can lightly toast the pine nuts before adding it to the food processor. I skip this because I simply don’t have time.
Then with the motor running, I add either Parmigiano-Reggiano cheese (made from cow’s milk from Parma) or Percino Romano (made from ewe’s milk from Sardinia). I have made pesto using both types of Italian hard cheese and both are delicious. At a push, you can even use Grana Padano or Asiago cheese. Last, I slowly add extra virgin olive oil into the food processor and blend until well emulsified. Season with salt and pepper to taste.
Voila! Homemade pesto is as easy as 1, 2, 3. It keeps well in an air-tight jar for up to a week. So it’s time to say goodbye to store-bought pesto. Drizzle on chicken, fish, beef, soups, pasta, and salads for an easy meal. I am sure my Genoa-born friend would approve.
Buon Appetito and Salute!
Homemade Pesto Alla Genovese
Ingredients
- 2 cups fresh basil leaves stems removed
- 2 tablespoons pine nuts
- 2 large cloves garlic
- ½ cup extra-virgin olive oil
- ½ cup freshly grated parmesan cheese
- Salt and Pepper to taste
Instructions
- In a food processor, combine basil leaves, pine nuts and garlic and blend until smooth.
- With the food processor running, slowly add the extra virgin olive oil and blend until well emulsified.
- Add the parmesan cheese and mix briefly.
- Store in the refrigerator in an air-tight jar for up to a week.
