Genoese pesto original recipe, the king of Italian sauces but without garlic
Pesto alla genovese is a typical condiment of Liguria, made with lots of fresh basil, extra virgin olive oil and grated cheese.
In the traditional recipe there are also some cloves of garlic, but some people do not like it or not very digestible: therefore the Genoese pesto is born in Ligurian cuisine in the original recipe without any trace of garlic.
How can we prepare it at home? Let’s find out together!
The basil dressing that everyone agrees on
There are many types of pesto alla genovese, more or less dense, more or less cheese and tasty, with and without garlic. It is known that this bulb contains many antiseptic and anti-inflammatory properties, but some people do not digest it and do not like the rather strong and pungent taste.
To satisfy all lovers of pasta, appreciated all over the world, the recipe for pesto without garlic is born, and now we will tell you how to make it at home in the best way.
Ingredients for 4 people:
- 100 gr of DOP Genoese basil, that of Bra
- 60 gr grated Grana Padano cheese
- 40 gr of pecorino cheese
- 40 gr pine nuts
- 50 gr of extra virgin olive oil
- salt to taste
Genoese pesto original recipe without garlic: the procedure
1. To make pesto alla genovese without garlic we start by washing the fresh basil leaves under running water, using a simple container to wash the salad.
2. We dry the basil leaves on a dry cloth, so that they do not oxidize.
3. When they are dry, we can proceed with the realization of pesto alla genovese.
There are two ways, we can use the classic and traditional marble mortar, or if we do not have a simple blender.
3. Let’s start by chopping the pine nuts together with the salt.
4. We also add the cheeses and basil leaves perfectly dry.
5. We incorporate the extra virgin olive oil little by little, in order to emulsify the sauce in the best way.
Once a creamy, uniform and homogeneous consistency has been reached, the sauce will be ready to add to the pasta.
Why use mortar?
The blades of the blender overheat and can spoil the basil leaves, oxidizing them. For this reason it is recommended to use the classic Genoese mortar, which you can buy everywhere, in an appliance store as in a flea market, but also in an online shop specializing in kitchen items.
Alternatively, always remember to use the mixer using the blades of the blender intermittently, so as not to overheat them and get a nice green sauce.
Genoese pesto original recipe: tricks to get it creamy
While you are preparing the pesto alla genovese, remember to incorporate the extra virgin olive oil in the right quantity; If the sauce is a bit dry, you can add a few teaspoons of oil more in order to make it softer and more enveloping.
If you want to get a pesto alla genovese without garlic lighter and less caloric, the secret is to combine a little pasta cooking water directly in the mortar or mixer. The starch contained in the liquid will embrace the dressing and the sauce will be soft, enveloping, velvety, wonderfully melting in the mouth!
What is the ideal pasta shape for a first course with pesto alla genovese?
Whether it is a traditional Genoese pesto with chopped garlic, or rather crushed, or the lighter version without garlic, it is certainly a very tasty condiment that must be made with ingredients of the highest level.
For this reason, the basil leaves must be very fresh, and the cheese of quality: to give an even more decisive touch we use Sardinian pecorino that gives the right persistence in the mouth.
The dried fruit, finally, gives the crunchy appearance in the mouth, and that sweetness typical of pine nuts that completes an apotheosis of taste.
Genoese pesto original recipe: what is the pasta indicated?
If you love the shape of short pasta, trofie are the most suitable regional type.
Thanks to their shape and their roughness, they collect, embrace and retain the pesto wonderfully!
Or, you can choose a linguina, the long format that goes well with pesto alla genovese.
For a colorful finish, some chefs also add some cherry tomatoes, datterino or fresh cherry tomatoes.
And remember that a tablespoon of pesto alla genovese in minestrone, in cereal and legume soup, and in pea soup, is the chef’s touch that makes the difference!
