Pesto Recipe & Pesto World Championship

Pesto is a sauce originating in Genoa, in the Liguria region. The sauce is traditionally prepared in a marble mortar with a wooden pestle. The basic pesto recipe includes crushed garlic, basil, pine nutes, olive oil, Parmigiano and Pecorino.

The Pesto World Championship

Known in Italian as the Campionato Mondiale di Pesto Genovese al Mortaio, this unique competition celebrates one of Liguria’s most famous culinary traditions: authentic Pesto Genovese prepared by hand with a mortar and pestle.

The championship brings together competitors from Italy and around the world, from professional chefs to passionate amateur cooks. The challenge is simple in principle, but much harder in practice: prepare the best Pesto Genovese using traditional ingredients and techniques, without the help of blenders or food processors.

Throughout the year, preliminary competitions may be organised in different locations, giving participants the opportunity to qualify for the main event in Genoa. The final traditionally brings together competitors to prepare their pesto at the same time, with their work evaluated by a jury of experts.

At the end of the competition, one participant is crowned World Champion and receives the Golden Pestle (Pestello d’Oro).

More than a competition, the championship is a celebration of Ligurian food culture and of a recipe whose identity depends not only on its ingredients, but also on the traditional way it is prepared.

Do you have what it takes to make the perfect Pesto Genovese? Information about upcoming competitions and participation can be found on the official Pesto World Championship website.

Pesto Recipe

There are (too) many pesto variations, but the Palatifini Cultural Association has published the official pesto recipe for the championship. It involves the exclusive use of quality products, including the Genoese Basil and the extra-virgin olive oil from the Ligurian Riviera, both of which have beeb protected by the European Union with the Denominazione di Origine Protetta (DOP) or Protected Designation of Origin (PDO) certification.

Mortar-made pesto recipe as approved by the Pesto World Championship!

Ingredients

• 4 bunches of fresh PDO (Protected Designation of Origin) Genoese basil, which guarantees high-quality taste and flavour
• 30 g pine nuts
• 445-60 g aged Parmigiano, grated
• 20-40 g Fiore Sardo cheese (Pecorino Sardo), grated
• 1-2 garlic cloves from Vassalico (Imperia)
• 10 g coarse salt
• 60-80 cc PDO extra-virgin olive oil from the “Italian Riviera”, renowned for its sweet and fruity taste, which adds flavour to the basil and dressing.

Preparation

• The marble mortar and wooden pestle are the tools traditionally used to make pesto.
• Wash the basil leaves in cold water and dry them on a tea towel but don’t rub them.
• In a mortar finely crush the garlic clove and pine nuts until they are smooth. Add a few grains of salt and the non-pressed basil leaves, then pound the mixture using a light circular movement of the pestle against the sides.
• Repeat this process.
• When the basil drips bright green liquid, add the Parmesan cheese and the Fiore sardo cheese.
• Pour in a thin layer of PDO extra-virgin olive oil from the Italian Riviera, which lightly blends the ingredients without overdoing.
• The preparation must be done as quickly as possible to avoid oxidation problems.

This is not the only possible way to make pesto. In Genoa and Liguria each person has a secret to this recipe: you will never find two cups of pesto that are the same! How do you usually cook pesto? Have you tried this official recipe? Share your experiences and pesto love in the comments!