Pesto alla Genovese
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Pesto alla Genovese is a vibrant, uncooked sauce originating from Genoa, Italy, traditionally made by crushing fresh basil, pine nuts, garlic, coarse salt, Parmigiano-Reggiano cheese, Pecorino cheese, and high-quality extra virgin olive oil. It is classically served tossed with trofie or trenette pasta, but also used on bread, in soups, or as a condiment for meats and vegetables.
🍽️ Nutrition at a glance
This sauce is high in healthy fats from olive oil and nuts, with moderate protein from the cheeses and nuts, and is very low in carbohydrates. A typical two-tablespoon serving provides around 150-200 calories, along with beneficial antioxidants from basil and minerals like calcium and magnesium.
💡 What's interesting
The name 'pesto' comes from the Italian verb 'pestare,' meaning 'to pound' or 'to crush,' referencing the traditional method of preparation with a mortar and pestle. Nutritionally, the combination of raw basil and olive oil makes it a potent source of anti-inflammatory compounds and heart-healthy monounsaturated fats.