“It reminds me of home – the scent of fresh basil, the rhythm of the mortar and pestle, the comfort of something made by hand.”
by Alessia Messina who works in the Quality Service Center in Genoa, Italy
Taste of home: for Alessia, Pesto Genovese is more than a sauce
Linguine al Pesto Genovese isn’t just a Ligurian specialty for Alessia; the taste transports her back home. Originating in Genoa, the meal takes its name from the Genoese word “pestâ”, which means “to crush” or “to pound”, a nod to the traditional way of preparing pesto by hand with a mortar and pestle.
Fresh basil is at the heart of this recipe, forming the base of the green sauce that gives Linguine al Pesto Genovese its signature flavor. The careful mixing of pine nuts, Parmigiano Reggiano, Pecorino cheese, garlic, and olive oil with the leaves turns the ingredients into something rich and comforting, a deeply personal connection to Alessia’s heritage.
Main Course
Vegetarian
Preparation time: 30 min
Ingredients:
For the pasta:
- 350 g linguine
For the pesto:
- 50 g fresh basil leaves
- 40 g pine nuts
- 70 g Parmigiano Reggiano, grated
- 30 g Pecorino cheese, grated
- 100 g extra virgin olive oil
- salt to taste
Preparation:
Bring a large pot of generously salted water to a boil. Once the water boils, add the linguine and cook according to the time indicated on the package.
While the pasta is cooking, prepare the pesto. Carefully wash and gently pat dry the basil leaves. Add a few grains of coarse salt, followed by the basil and the remaining salt. As you begin to mix, a bright green liquid will emerge from the basil – this is the perfect moment to add half of the toasted pine nuts (reserve the rest for decoration).
Continue stirring and gradually add the grated cheeses, garlic, and olive oil until everything is well combined. Your pesto is now ready.
Drain the pasta and toss it with the freshly prepared pesto. Garnish with the remaining pine nuts and serve immediately.
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