The Best World Sauces: How Many Have You Tried?

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Pesto alla Genovese - Italy

Classic pesto sauce is a must-have in every home cook's repertoire, and it comes from Genoa, the Italian city for which it was named. The original version is made from fresh basil leaves, crushed garlic, pine nuts, olive oil, grated Parmigiano-Reggiano cheese and coarse salt. While the ingredients can be blended together, the traditional method uses a mortar and pestle, to "pound" or "crush" the flavors out of each ingredient until they combine into a wonderfully vibrant and flavorful sauce that coats pasta beautifully. 

Ingredients:

• 1/3 cup (45g) pine nuts
• 2 cups (85g) fresh basil leaves
• 1/4 cup (28g) Parmesan cheese, grated
• 1 tbsp lemon juice
• 2 garlic cloves, roughly chopped
• 1/2 tsp fine sea salt
• 1/2 cup (60g) olive oil

Instructions:

1. Toast the pine nuts in a skillet over medium heat for 3-5 min., stirring frequently. Set aside and let cool slightly.
2. In a blender or food processor, add the pine nuts, basil leaves, grated Parmesan cheese, lemon juice, garlic and fine sea salt. With the motor running, gradually drizzle in the olive oil, and blend until well combined but not too smooth, scraping down the sides as you go.
3. The texture should be slightly grainy. Adjust seasoning to taste. Serve.