Pesto alla Genovese: Fresh Flavors from Liguria

Pesto originates from Genoa, Liguria.

It’s traditionally made using a mortar (mortaio), not a blender.

🧂 Ingredients (for pasta for 4 people)

• 50 g fresh basil

• 30 g pine nuts

• 50 g Parmigiano Reggiano

• 20 g Pecorino

• 1 clove garlic

• 100 ml olive oil

• Salt

  
  

🍝 Preparation

1. Crush garlic and salt in a mortar.

2. Add basil slowly.

3. Add pine nuts.

4. Mix in cheeses.

5. Add olive oil gradually.

6. Toss with freshly cooked pasta.

   
   

Grammar Hint

Notice quantity expressions:

• Un chilo di pasta

• Un po’ di sale

  
  

The structure “di + noun” expresses quantity.

Also, in Italian cooking vocabulary, verbs are often very specific:

• Tritare (chop finely)

• Mescolare (mix)

• Cuocere (cook)

If you'd like to practice cooking vocabulary and imperative forms, that’s something we explore in lessons too.

👉 Book your Italian lesson and learn through food.