Authentic Pesto alla Genovese
Pesto originated from Genoa, Italy in the Liguria region. There are 2 ways to make pesto. The first is to make it the way I did, in a food processor. The real authentic way is to use a mortar and pestle; grinding the garlic, pine nuts, and coarse salt first; then grinding in the basil. The cheeses and olive oil are stirred in; preserving the green color. Pesto should never be cooked; only mixed in with hot pasta and pasta water.
Equipment
- food processor or mortar and pestle
Ingredients
- 3 cups Genovese basil
- 6 garlic cloves
- 2 tbsp pine nuts
- 1/4 cup parmigiano regiano cheese grated
- 2 tbsp pecorino romano cheese grated
- 1 teaspoon coarse ground salt
- 1/2 cup Italian olive oil
Penne with Pesto and Shrimp
- 1 lb dry penne pasta cooked al dente according to package instructions
- 1 cup pesto
- pasta water
- grilled or sautéed shrimp
Instructions
- Add the basil, garlic, pine nuts, cheeses, and coarse ground salt to a food processor.
- Pulse until everything is evenly chopped.
- Mix in the olive oil.
- Store the pesto in a jar with a thin layer of olive oil on top.
Penne with Pesto and Shrimp
- Mix the cooked pasta with 1 cup of pesto.
- Add a 1/4 cup at a time of pasta water to thin out the pesto.
- Serve the pasta with grilled or sautéed shrimp
