Authentic Pesto Genovese - A Taste of Liguria
Carluccio's love pesto, with its vibrant green colour and fresh aroma — cementing its status as a cornerstone of Italian cuisine. But to truly appreciate it, you have to go back to its roots in Liguria, the crescent-shaped region on the Italian Riviera. Here, Pesto isn't just a sauce; it's a cultural icon, a symbol of tradition passed down through generations.
The word “pesto” comes from the Italian verb pestare, meaning to pound or crush. This is the key to its authenticity. The traditional method involves a mortar and pestle, which gently bruises the basil leaves, releasing their essential oils without bruising them. This preserves their delicate flavour and prevents the basil from oxidising and turning a dark colour. The iconic ingredients—Genoese basil, extra virgin olive oil, Parmigiano Reggiano, Pecorino Sardo, pine nuts, garlic, and sea salt—are a testament to the region's agricultural bounty.
In Liguria, pesto is more than just an ingredient; it's a way of life. Families have their own variations, and the aroma of freshly made pesto fills the air on a warm summer's day. It's most famously paired with trofie or trenette, two types of pasta also from the Ligurian region. But you'll also find it dolloped on minestrone soup, spread on focaccia, or even served with boiled potatoes and green beans.
The Authentic Pesto Recipe
Making authentic pesto is a simple but rewarding experience. Here's how to create this Ligurian masterpiece in your own kitchen.
Ingredients:
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50g fresh Genoese basil leaves (about 2 cups, packed)
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1/2 cup extra virgin olive oil
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2 cloves of garlic
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2 tablespoons pine nuts
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70g Parmigiano Reggiano, freshly grated
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30g Pecorino Sardo, freshly grated
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A pinch of coarse sea salt
Instructions:
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Start by blanching the basil leaves in boiling water for just a few seconds, then immediately transfer them to an ice bath. This step helps the pesto retain its bright green color. Pat them dry thoroughly.
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In a mortar, add the garlic cloves and a pinch of coarse salt. Pound them into a paste.
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Add the basil leaves, a small handful at a time, and continue to pound in a gentle, circular motion. This is the most crucial step—the goal is to bruise the leaves, not pulverize them.
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Once the basil is a coarse paste, add the pine nuts and continue to pound until they are fully incorporated.
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Now, start to slowly drizzle in the extra virgin olive oil, continuing to pound and mix until a smooth, creamy sauce begins to form.
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Finally, add the grated Parmigiano Reggiano and Pecorino Sardo. Stir with a spoon until the cheese is fully blended. Do not use the pestle at this stage, as it can make the cheese stringy.
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Transfer the pesto to a bowl. If you're not using it immediately, cover it with a thin layer of olive oil to prevent it from oxidizing.
Serving Suggestions:
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Classic Pairing: Serve with trofie or trenette pasta, with a side of boiled potatoes and green beans.
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Simple Starter: Spread on warm, crusty bread or focaccia as an appetiser.
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Versatile Vinaigrette: Whisk with a little lemon juice to create a vibrant dressing for salads.
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Pizza Topping: Use it as a flavourful base instead of tomato sauce.
The Easy Option: Carluccio's Pesto
While the traditional method is a wonderful ritual, sometimes life calls for a quicker solution. At Carluccio's, we understand that. That's why we've bottled the true taste of Liguria for you with our Carluccio's Pesto di Basilico Ligure con Basilico Genovese D.O.P.
Our pesto is made using the finest ingredients, including the protected Basilico Genovese D.O.P, which guarantees its quality and origin. It's the perfect shortcut to authentic Italian flavour. Just stir it through freshly cooked pasta for a meal that's ready in minutes, or use it to elevate your favourite dishes. You get all the tradition and taste of Liguria, without the time and effort. It's the perfect way to bring a little bit of Italy to your kitchen, any day of the week.
