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Basil, pine nuts, and Parmesan pounded into a fragrant sauce — from Genoa in Liguria.
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Pesto alla genovese is a specialty of Genoa in Liguria, northwestern Italy; 'pesto' comes from the Italian for 'to pound.' Traditionally, basil leaves are gently crushed in a marble mortar with a wooden pestle to bring out as much fragrance as possible. It's classically tossed with Ligurian pastas like trenette and trofie, sometimes with potatoes and green beans cooked alongside.
Wash the basil and dry thoroughly.
Pulse the basil, pine nuts, garlic, and salt in a food processor.
Add the olive oil gradually, blending until smooth.
Stir in the Parmesan last, so its flavor isn't lost to heat.
Toss with cooked pasta, adding a little pasta water if needed to help it coat.