Roast the pine nuts. They're done when they brown. Wash the basil and dry. (I let it sit on a paper towel for a little while). Smash the garlic with a crusher etc. Grate the cheese.
Place all of the ingredients, excluding the basil, into a food processor and mix. When combined, add the basil and spin it again. Then it's done. Optional: sprinkle with black pepper when you eat it.
Genovese Toast (Recipe ID: 581806).
Spread on the genovese sauce, sprinkle on the parmesan cheese, and bake in the oven. It's so good.
When you think of genovese, of course you think spaghetti. I used pecorino cheese for this dish.
Scrambled Eggs (Recipe ID: 834453). Simple and delicious.
Omit the salt and cheese and add in olives. It's delicious and can be had as a snack when drinking. (Recipe ID: 834412)
The flavor of the sweet red pepper really stands out in this cream sauce. It's a real Italian taste. (Recipe ID: 670915).
Devil Spaghetti. Combine genovese, chili, and tomato. I love this pasta. (Recipe ID: 664124)
Italian Sandwich. I used mozzarella cheese. (Recipe ID: 660430).
I spread it on white fish (Recipe ID:1026641).
When storing it in a jar, don't add the cheese while making the sauce. Place it in a boiled (sterilized) jar. Pour in a tiny bit of olive oil on top to prevent oxidation.
If freezing it, make it without cheese and place it in a freezer bag. Thin it out and place it in the freezer. Break off the amount you will be using and return it to room temperature. Use it as is if cooking with it.
Seasonal Green Asparagus. It goes very well with these (Recipe ID: 1117735).
The crust dough is made with corn grits and so crisp. Genovese and margarita pizza (Recipe ID: 889234).
Caprese with Pesto alla Genovese (Recipe ID: 1188456). It's refreshing when topped with balsamic vinegar.
Mix with homemade bread flour (Recipe ID: 483794), spread it on top of meat, and bake it for a delicious herb bread crumb coating. (Recipe ID: 536457)
You can also add asparagus to the spaghetti. Top with shaved mature parmesan cheese.
Story Behind this Recipe
I make this pesto alla genovese every year. I've made it with roasted pine nuts for years. It goes well with pasta, toast, or white fish and asparagus. I've also made it with peanuts but pine nuts taste best.
Roasting the pine nuts and then adding them to the sauce makes it smell so, so delicious. They have a high oil content, so be careful not to let them boil. If Parmigiano-Reggiano is difficult to find, you can use grated cheese. If you want to make it more or less salty, change the type of cheese you use accordingly. Sprinkling black pepper on while eating gives it a great smell.