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Grana Padano

The Recipe of the Consorzio del Pesto Genovese

Pesto alla Genovese

Consorzio Pesto Genovese website



Pesto alla Genovese
Andrea Della Gatta,
Conzorzio Pesto Genovese
  • 50g of PDO Genoese basil leaves
  • PDO Riviera Ligure Extra virgin olive oil
  • 6 Tbsp grated Grana Padano or Parmigiano Reggiano
  • 2 Tbsp Pecorino (romano, toscano, sardo or siciliano)
  • 2 cloves of Vessalico garlic
  • 1 Tbsp Italian pine kernels
  • 1 tbsp chopped walnuts can be substituted for the pine kernels
  • Coarse sea salt from Cervia flats


  1. Start by pounding the garlic and salt in the mortar with wooden pestle, until you get a smooth paste.
  2. Add the basil, a handful at a time, and keep grinding using a circular motion until each batch of the leaves is incorporated. To preserve the essential oils in the basil, you shouldn’t be too rough with it.
  3. Add the pine kernel and grind some more.
  4. Add the cheeses and mix well.
  5. Add the oil, little by little, until the Pesto has the right consistency
  6. Serve with pasta or added to minestrone.

The recommended pastas are trofie, trofiette or trenette, but it goes with just about any pasta. I usually serve it with spaghetti or linguine.