Pesto alla Genovese is the most recognisable variation of this symbol of Italian cuisine. Originating in Liguria, this classic pesto sauce recipe combines the intense flavours of basil, garlic and Parmigiano Reggiano with the more delicate notes of pine nuts and olive oil. This king of basil recipes exemplifies Italy’s bountiful larder of superior ingredients, but it is not the only version. The name pesto is derived from the Italian word pestare meaning ‘to grind’ or ‘to crush’, and as such it can refer to a cornucopia of sauces made by grinding and crushing ingredients together. In Sicily, pesto alla trapanese is a popular pesto recipe made from almonds and tomatoes to create a pesto rosso (red pesto). Pesto alla calabrese, a speciality of Calabria, combines sweet red peppers with smooth ricotta for a deliciously creamy pesto sauce.
Whether you prefer pesto alla Genovese or a sun dried tomato pesto, browse this collection of homemade pesto recipes that range from the authentic to the cutting-edge. Andrea Migliaccio’s traditional Basil pesto recipe is a must for your Italian culinary repertoire and is perfect in any pesto pasta. Andrea Migliaccio also pairs his pesto with the equally iconic Italian ingredients of tomato and ricotta in his recipe for Passata of San Marzano tomatoes with buffalo ricotta and pesto, while the Costardi Brothers omit the Parmesan for a dairy-free pesto in their striking aubergine recipe.
