Pesto alla Genovese is much more than a condiment: it is a heritage of aromas, traditions, and territory. To prepare it according to tradition, every ingredient must be chosen with care. But if there’s one element that truly makes a difference, it’s extra virgin olive oil.
Ingredients (for 4 people)
• 320 g of trofie (or trenette or linguine);
• 50 g of fresh basil (Genovese D.O.P. type);
• 30 g of pine nuts;
• 1 clove of garlic (small, with the germ removed);
• 50 g of grated Parmigiano Reggiano D.O.P.;
• 20 g of grated Pecorino Sardo D.O.P. (optional);
• Coarse salt to taste;
• 70 ml of San Biase extra virgin olive oil.
Preparation:
• Prepare the pesto: Wash and gently dry the basil leaves. In a mortar (or a
mixer), crush the garlic with a pinch of coarse salt. Add the pine nuts and grind them into a paste, then add the basil a little at a time, maintaining a circular motion, add the grated cheeses and finally, pour in the San Biase Extra Virgin Olive Oil. This step is crucial: its balanced taste binds all the ingredients into a velvety and fragrant sauce;
• Cook the pasta: Bring a pot of salted water to a boil and cook the pasta al dente. Before draining, reserve a ladle of cooking water;
• Dress and serve: In a bowl, dilute the pesto with a little cooking water to make it creamy. Add the drained pasta and mix carefully. Serve immediately, finishing with a drizzle of raw San Biase EVO Oil, which will give the dish a final touch of freshness and roundness.
In a properly made pesto, oil is not just a binder: it is the soul of the dish. San Biase EVO oil, with its soft aroma, herbaceous notes, and harmonious structure, respects the basil and enhances its fragrance, without ever overpowering it. This is what makes this pesto truly special!
