The Genoese term "pestâ" means "to pound" or "to crush," and it is the basic root of the word "pesto" now used globally. Accordingly, the word pesto can apply to any sauce made by combining ingredients and grinding them together in a hand-held mortar and pestle.
One of the most popular and well-loved pasta sauces in the world, along with the renowned pomodoro
(tomato sauce), is probably pesto alla Genovese
. Compared to more historically renowned sauces, this Genoa-style pesto recipe is relatively new, yet its roots go all the way back to the 16th century.
- 360 g of Gustora Linguine
- 50 g of Fresh Basil leaves
- 100 g of Extra Virgin Olive Oil
- 1 tbsp Pine Nuts
- 70 g of Parmesan cheese
- 30 g of Pecorino cheese
- 2-3 Garlic cloves
- 1 pinch of coarse salt
- In a blender, pulse together Basil leaves, Pine Nuts, Parmesan & Pecorino cheese. Sporadically, add in EVOO to achieve a creamy, homogenous consistency.
- Cook the Linguine pasta in salted water until al dente. Reserve a cup of pasta water for later.
- In a large bowl, combine the pesto with cooked Linguine, adding pasta water as needed to achieve the desired sauce consistency.
- Garnish with basil leaves, grated Parmesan cheese and optionally, a drizzle of EVOO and toasted pine nuts.