Authentic home cooking from Italy, with US measurements. 
Pesto alla Genovese (Vegan Option Included)
This recipe, which we also offer in a vegan version, is a must-have in the summer. We make it the traditional way, using a mortar and pestle, which gives us time to chat and practice Italian, but our students know they can use a blender at home!
Pesto alla Genovese (Vegan Option Included)
This recipe, which we also offer in a vegan version, is a must-have in the summer. We make it the traditional way, using a mortar and pestle, which gives us time to chat and practice Italian, but our students know they can use a blender at home!
Open in Cookpad AppSteps
- 1
Wash and dry the basil leaves. Peel the garlic cloves.
- 2
Grate the cheeses or crumble the tofu.
- 3
Place the basil, pine nuts, garlic, cheese (or tofu), and a drizzle of olive oil in a mortar. Crush with the pestle until you get a creamy consistency. If you don't have a mortar, you can use a mezzaluna. At home, you can put all the ingredients in a blender, pulsing so the basil leaves don't get too warm.
- 4
Transfer the pesto to a small jar and cover with olive oil. Stir to remove any air bubbles and add more oil if needed to fully cover the pesto.
- 5
Traditional pasta shapes to pair with this sauce are trenette or trofie. It's also delicious and traditional to add green beans and/or diced potatoes, boiled in the same salted water you'll use for the pasta. Students also enjoy pesto on crostini or as a topping for salads and main dishes. Enjoy!
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