Pesto Genovese

Pesto alla Genovese with extra virgin olive oil Coppini Arte Olearia

Today we propose a great classic: pesto alla genovese , emblem of Italianness in the kitchen, one of the most famous cold sauces in the world, Ligurian culinary icon, a condiment sought after by pasta of all origins, from Trofie, to busiate, orecchiette, to gnocchi, a very pleasant condiment, simple and basic to prepare; a careful attention to the raw materials and the pesto is ready.

The traditional version of the recipe requires the use of a marble mortar and wooden pestle, the more modern and simpler version is the use of a food processor, but be careful not to overheat the ingredients, basil leaves are very delicate and excessive stress could blacken them, air and heat oxidize the product just like what happens with extra virgin olive oil when it is not produced with care, transported with attention and stored correctly.

PESTO WITH OR WITHOUT GARLIC, PLAY WITH CRUSHING CONDIMENTS

Thanks to the versatility of contemporary crushing condiments, we offer you three versions of Pesto alla Genovese. For the classic version, we use Terra Gentile extra virgin olive oil , the most delicate, fresh, fine and light; with light almond notes, light vegetal, scents of fresh grass and notes of aromatic herbs, they enhance the provocative essence of basil

Pesto alla genovese con olio evo - Coppini Arte Olearia

In the second version, we can implement the uniqueness of the basil notes with the basil oil obtained from the simultaneous pressing of Nocellara del Belice olives and Geko and Mammolo cultivar basil, using half extra virgin olive oil and half "Olive & Basil".

For garlic lovers, the game becomes even more interesting, the “ Olives and Garlic ” condiment will leave you amazed, 85% Nocellara del Belice olives and 15% of a very fragrant “Rosa di Paceco” garlic, characterized by high digestibility and pleasantly inebriating aromas.

PESTO RECIPE

Genoese pesto ingredients:

25 g fresh basil leaves

50 ml of Terra Gentile extra virgin olive oil (or the mix of condiments you prefer)

35 g of grated Parmigiano Reggiano

15 g of grated pecorino cheese

8 g pine nuts

half a clove of garlic (or Garlic Oil )

1 pinch of salt

How to make pesto:

In the mixer, put the basil, Parmigiano Reggiano, pine nuts, pecorino, a pinch of salt, mix. Add the extra virgin olive oil or the dressing. You can use the oils in the quantities we recommended or play with the proportions and propose a mix of "olives and basil", "olives and garlic" and finish with the more classic Terra Gentile extra virgin olive oil, very pleasant.

To prepare an excellent pasta with pesto according to the traditional Ligurian recipe, you can add potatoes cut into small pieces, green beans or courgettes to the pasta cooking water and season with pesto and a drizzle of extra virgin olive oil.

HOW TO STORE PESTO

You can store the pesto in the refrigerator for 2 or 3 days, in a closed container, taking care to cover the sauce with oil.
Pesto can also be frozen in small plastic jars and consumed after defrosting in It is possible to freeze pesto in small jars and then defrost it in the refrigerator or at room temperature.