Homemade Pesto alla Genovese with pasta – Classic Italian Basil Sauce
Introduction
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Pesto alla Genovese is one of Italy’s most beloved sauces, originating from Genoa, Liguria. The name comes from the Italian word pestare, meaning “to crush” or “to pound”—a reference to the traditional method of making pesto with a mortar and pestle.
While similar herb-based sauces existed in ancient Rome, the modern basil-based pesto became popular in the 19th century.
If you have an abundance of homegrown basil, what should you do? I asked my Italian friend, and he recommended this dish! Made with simple ingredients, this sauce delivers an incredibly rich and authentic flavor.
This recipe uses a blender to make the process quick and easy while still delivering that rich, authentic flavor. If you love fresh basil, this is perfect for you!
Ingredients
For making the Pesto:
• 35g fresh basil leaves (about 1½ cups, packed)
• 2 garlic cloves
• 20g pine nuts (about 1½ tablespoons)
• 10g walnuts
• 35g Parmigiano-Reggiano, grated (about ⅓ cup)
• 20g Pecorino Romano, grated (about 2 tablespoons)
• 75ml extra-virgin olive oil (about ⅓ cup)
• A pinch of coarse sea salt
For making the Pasta:
• 240g Linguine (or your preferred pasta)
• Salt (for pasta water)
Instructions
Make the Pesto
1. Gently wash and pat the basil leaves dry to preserve their flavor.
2. In a blender, add garlic, pine nuts, walnuts, and a pinch of salt. Pulse until roughly combined.
3. Add the basil leaves and blend until everything is finely chopped.
4. Mix in the grated Parmigiano-Reggiano and Pecorino, blending briefly.
5. Slowly drizzle in the olive oil while blending, until the pesto becomes smooth and creamy. Adjust salt to taste.
📌 Tip: If your pesto is too thick, add a little more olive oil to loosen it up.
Cook the Pasta
1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following package instructions.
2. Reserve ½ cup of pasta water, then drain the pasta.
Combine Pasta and Pesto
1. Return the pasta to the pot or a large bowl. Add the pesto and toss to coat evenly.
2. If the pesto is too thick, add a splash of reserved pasta water to create a silky, well-coated sauce.
Plating and serving
• Plate the pasta and sprinkle with extra grated cheese if desired.
• Serve immediately and enjoy!
📌 Bonus: Pesto isn’t just for pasta! Try spreading it on toasted bread, mixing it into soups, or drizzling it over grilled chicken or roasted vegetables.
Tips for the Best Pesto Pasta
✅ Use fresh basil for the best aroma and flavor. Older basil leaves can taste bitter.
✅ Use raw pine nuts—traditional pesto does not require toasting.
✅ Add pasta water to help the sauce emulsify and coat the pasta evenly.
✅ Store leftover pesto properly: Keep it in an airtight container in the fridge for up to 3 days. Add a thin layer of olive oil on top to prevent oxidation.
Watch the Full Recipe on YouTube!
For a step-by-step video tutorial, check out my YouTube channel
Follow along as I make this classic Italian sauce from scratch!
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