Pesto alla Genovese (Pesto of the Genoa Region)




  • 2 1/2 cups fresh basil leaves, packed
  • 1/3 cup freshly grated Parmesan-Reggiano cheese
  • 1/3 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 6 medium sized garlic cloves, minced
  • Kosher Salt and freshly ground black pepper


1 Combine the basil in with the pine nuts, pulse a few times in a food processor.   Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup, Pour a thin layer of olive oil on top and it can store in fridge for up to one week or store in freezer for up to six months.

Serve with pasta, or over baked potatoes, rice cracker or spread over toasted baguette slices.


Can blend in 1/4 cup of sun dried tomato and 1/4 cup of roasted red pepper.  It’ll become “Red Pesto” for more intense flavor.

Pasta Alla Eddy (Eddy’s Pasta)

For me, a perfect pasta has to be fast, tasty, easy to make and you can find all the basic ingredients right in your own kitchen.  Here is how I like it:

3 tea spoons  of pesto

1/2 tea spoon of minced garlic

1/2 tea spoon of minced shallot

6x Niçoise olive (cut in half)

1/2 cup of chicken stock (unsalted)

1/2 cup of white wine

4 Tbps of good quality extra virgin olive oil

1/8 cup of grated Parmesan-Reggiano cheese

Sea salt and fresh ground pepper

Pasta of your own choice (put pasta in a big pot of boiling water, add salt.  don’t over cook it – drain well when only 60% cooked)

In a 10″ pan, turn stove to medium and put in garlic and shallot; stir well.(don’t let it burn or turn brown)  Pour in wine and chicken stock and turn heat to high; reduce liquid by 30% or till the alcohol is gone.  Put in pesto, sea salt and fresh ground pepper, stir well and place pasta in the pan.  Turn heat down to low and let the pasta fully absorbs the essence of the liquid.  Turn off stove just before the sauce is all gone, sprinkle cheese, & olive to the pasta and serve.  At this point, you might want to dash a little more olive oil on top and even more cheese.


One Comment Add yours

  1. JimmyBean says:

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    A definite great read..Jim Bean

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