How to make Pesto Genovese?

Pesto is the Italian word for mashing, so that immediately explains how to make it traditionally. An original pesto is made in a mortar and not in a food processor. Originally delicious with pasta pesto, but also with so many more recipes!

Give it a try and you will be immediately convinced by the difference between a coarse, fragrant and pounded variety and the thick paste from the food processor. Even though the most famous Italian chef swears by a pesto from the food processor and even adds cold water to prevent oxidation.

Let’s also explain genovese right away, which means “In the way of Genoa”, the capital of the Liguria region where basil grows a lot.

If you choose a traditional pesto genovese, you will of course use pine nuts. These exclusive pine cone seeds are often quite expensive. So feel free to try other nuts and seeds, such as walnut, almond, pumpkin seed or even cashew nut. Each type will give your pesto its own taste.