The Difference Between Pesto and Pesto alla Genovese

Pesto is a beloved sauce that has its roots in Italian cuisine, but there’s often confusion between “pesto” in general and “Pesto alla Genovese,” the most famous variety.

This article explores the distinctions, origins, and variations, offering a comprehensive guide to understanding these delicious sauces.

1. What is Pesto?

The term “pesto” refers broadly to a category of Italian sauces made by grinding or crushing ingredients, traditionally using a mortar and pestle. The word itself comes from the Italian verb pestare, meaning “to pound” or “to crush.” This method of preparation is central to what defines a sauce as a pesto, regardless of the specific ingredients used.

Pesto is not confined to a single recipe; it is more of a concept in Italian cuisine. Different regions and even countries have their own variations of pesto, which can include a variety of herbs, nuts, and even vegetables.

The most iconic and widely recognized version, however, is Pesto alla Genovese, which is why many people assume “pesto” refers solely to this specific type.

2. What is Pesto alla Genovese?

Pesto alla Genovese is the traditional pesto originating from Genoa, the capital of the Liguria region in northern Italy.

This specific variety is made from a combination of fresh basil leaves, garlic, pine nuts, Parmesan cheese, Pecorino Sardo cheese, extra virgin olive oil, and salt.

The ingredients are carefully ground together, traditionally in a marble mortar with a wooden pestle, to create a bright green, fragrant paste.

The use of high-quality, fresh basil—especially the Basilico Genovese, a variety grown in Liguria—is crucial for authentic Pesto alla Genovese.

The basil’s sweet and aromatic profile is what gives this sauce its distinctive flavor, setting it apart from other pesto variations.

3. Historical Context and Origins

Pesto alla Genovese has a rich history tied closely to the culinary traditions of Liguria. Its roots can be traced back to the Roman era with a precursor sauce known as moretum, a paste made from garlic, herbs, and cheese.

However, the modern version of pesto as we know it began to take shape in the 19th century. The first known recipe for Pesto alla Genovese appeared in Giovanni Battista Ratto’s 1863 cookbook “La Cuciniera Genovese”​

The sauce quickly became a staple in Genoa and the surrounding region, partly due to the abundance of high-quality basil and olive oil in Liguria.

It wasn’t long before it gained popularity across Italy and eventually worldwide.

4. Key Differences Between Pesto and Pesto alla Genovese

While all Pesto alla Genovese is pesto, not all pesto is Pesto alla Genovese. The primary differences lie in the ingredients and regional influences:

Ingredients:

Pesto alla Genovese is made specifically with basil, pine nuts, Parmesan, Pecorino, garlic, and olive oil. Other types of pesto might substitute different herbs (like arugula or parsley), nuts (such as walnuts or almonds), or even include additional ingredients like tomatoes (as in Pesto alla Siciliana)​

Flavor Profile:

Pesto alla Genovese has a distinct taste, characterized by the fresh, peppery flavor of basil combined with the nuttiness of pine nuts and the umami of aged cheeses. Other pesto varieties can range from sweet and tangy (if tomatoes are used) to sharp and peppery (if arugula is the main herb)​.

Cultural Significance:

Pesto alla Genovese is deeply embedded in Ligurian culture and is even D.O.P.-protected (Denominazione di Origine Protetta) within Europe, meaning only pesto made with specific regional ingredients and methods can be labeled as such in the EU​.

5. Popular Variations of Pesto

Aside from Pesto alla Genovese, other popular pesto variations include:

1-Pesto alla Siciliana (Pesto Rosso): Made with tomatoes, almonds, and sometimes ricotta, this red pesto has a sweeter, earthier flavor compared to its green counterpart.

2-Pesto alla Trapanese: Originating from Trapani in Sicily, this pesto uses tomatoes, almonds, and garlic, offering a light and refreshing alternative to the more robust Genovese version.

3-Pesto di Rucola: A spicier version made with arugula instead of basil, offering a peppery kick that pairs well with grilled meats and robust dishes

6. Uses and Pairings for Pesto and Pesto alla Genovese

Both pesto and Pesto alla Genovese are versatile sauces that can be used in a variety of dishes:

• Pasta: The most traditional use is as a sauce for pasta. In Liguria, Pesto alla Genovese is often paired with trofie or trenette, but it works well with many types of pasta, including spaghetti, fusilli, and gnocchi​.

• Sandwiches and Paninis: Pesto makes an excellent spread for sandwiches, especially when paired with fresh mozzarella, tomatoes, and arugula.

• Pizza: Instead of tomato sauce, spread pesto on pizza dough before adding toppings for a fresh, herbaceous twist.

• Soups: A spoonful of pesto can elevate vegetable soups or minestrone, adding a burst of flavor and color.

• Marinades and Dressings: Pesto can be used as a marinade for meats or as a base for salad dressings, particularly for Caprese salads or mixed greens​.

7. Health Benefits of Pesto

Pesto, particularly when made with fresh, high-quality ingredients, offers several health benefits:

• Rich in Antioxidants: The basil and olive oil in pesto are loaded with antioxidants, which help combat inflammation and reduce the risk of chronic diseases.

• Heart-Healthy Fats: Olive oil and pine nuts provide monounsaturated fats, which are beneficial for heart health.

• Vitamins and Minerals: Basil is a good source of vitamins A, C, and K, while garlic offers antibacterial properties and boosts the immune system

8. Conclusion

In conclusion, while “pesto” can refer to a wide range of herb-based sauces, Pesto alla Genovese is the quintessential and most celebrated version, known for its unique combination of basil, pine nuts, cheese, and olive oil.

Understanding the differences between these sauces not only enriches your culinary knowledge but also allows you to appreciate the regional diversity and cultural significance of Italian cuisine.

Whether you stick with the classic Pesto alla Genovese or experiment with other variations, pesto remains a versatile and delicious addition to many dishes.