Pesto Alla Genovese

There is a reason Pesto alla Genovese has remained a beloved staple of Italian cooking for centuries. Originating in the coastal region of Liguria, this vibrant green sauce is a simple celebration of fresh basil, fragrant garlic, rich olive oil, nuts, and aged cheese. With just a handful of ingredients, it captures the essence of Italian cooking—letting quality ingredients shine.

While many store-bought versions can be convenient, nothing compares to the bright, fresh flavor of homemade pesto. Whether tossed with pasta, spread on warm focaccia, spooned over grilled vegetables, or used as a finishing touch for seafood and chicken, this classic sauce brings a taste of the Italian Riviera to your table. Simple, timeless, and bursting with flavor, this is pesto as it was meant to be enjoyed.

You will need:

3 cups packed fresh basil leaves

1/3 cup pine nuts

2 cloves garlic

1/2 cup freshly grated Pecorino Romano cheese

1/4 cup freshly grated Parmigiano-Reggiano cheese

1/2 cup extra virgin olive oil

1/2 teaspoon sea salt

Freshly ground black pepper, to taste

Lightly toast the pine nuts or pistachios in a dry skillet over medium heat for 2–3 minutes until fragrant. Allow them to cool.In a food processor, combine the basil, garlic, and nuts. Pulse several times until finely chopped. Add the Pecorino Romano and Parmigiano-Reggiano. Pulse a few times to combine. With the processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy.

Add the salt and a few grinds of black pepper. Pulse briefly and taste, adjusting seasoning as needed.Toss with hot pasta, spread on sandwiches, spoon over grilled vegetables, seafood, chicken, or swirl into soups.

Lowcountry Bella's Notes

For the brightest flavor and color, use basil picked the same day if possible. If storing, place a thin layer of olive oil on top of the pesto and refrigerate for up to 5 days. Pesto also freezes beautifully in ice cube trays for easy portions whenever you need a taste of Italy.

Ways to Use Pesto

• Toss with pasta

• Spread on focaccia or crusty bread

• Drizzle over grilled shrimp or fish

• Spoon onto roasted vegetables

• Mix into salad dressings

• Add to omelets or frittatas

• Stir into soups for extra flavor