Pasta alla Genovese

Pesto alla Genovese is probably the most iconic dish from Genoa, the biggest city of the beautiful coastal region of Liguria. Around 1100, Genoa was one of the so-called Repubbliche Marinare – independent city-states by the sea – along with Venice, Pisa, and Amalfi. Trade, shipbuilding, and banking helped support one of the largest and most powerful navies in the Mediterranean. Trade with far-away countries was a huge part of the local culture and it also influenced local food. Pesto was born in the nineteenth century when an ancient garlic-based sauce (aglione) became pesto with the addition of basil and pine nuts, ingredients that were introduced from the East.

In Liguria, pesto is usually eaten with trenette (a pasta shape similar to linguine) or trofie (short pasta made by rolling and twirling small pieces of dough by hand). However, I also love it with potato gnocchi. Traditionally, pasta with pesto alla Genovese is served with boiled potato cubes and green beans. This particular version is called “avvantaggiata”, which means “with something extra”.

Pesto is a very popular dish in Italy, so much so that you can find “ready-made” versions in all supermarkets, from freshly made pesto to bottled ones. However, homemade pesto tastes much better and since it is very quick and easy to make, I see no reason not to make it from scratch! As with all the most popular recipes, every Italian household has its own pesto recipe, and here I will share my version with you.