The pesto alla Genovese is a celebration of the Italian Riviera—fresh basil, Parmigiano Reggiano, olive oil, and a touch of sea salt, blended into a fragrant green cream. With Mamma Pasta’s Pesto, you don’t need to travel to Liguria to taste that magic. But to truly honor it, knowing how to dress your pasta the right way makes all the difference.
Step 1: Cook the Pasta Properly
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Choose a pasta that pairs well with pesto: trofie, trenette, or spaghetti.
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Cook in salted boiling water until al dente. Reserve at least half a cup of the cooking water—this is key for a creamy texture.
Step 2: Dilute the Pesto Gently
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Place 2–3 tablespoons of Mamma Pasta’s Pesto in a large bowl.
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Add a spoonful of hot cooking water and stir gently until it becomes a smooth, velvety sauce. This helps the pesto coat every strand of pasta without clumping.
Step 3: Toss Off the Heat
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Drain the pasta and transfer it immediately to the bowl with the pesto.
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Toss vigorously, adding more cooking water if necessary, until the pasta is glossy and evenly coated.
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Never heat pesto directly in a pan—it would compromise the freshness of the basil and the delicate flavor of the olive oil.
Step 4: Serve Like in Liguria
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Finish with a sprinkle of grated Parmesan and, if you like, a few toasted pine nuts for crunch.
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Enjoy immediately—the aroma of basil should be alive and vibrant on the plate.
Pro Tip: Pesto Beyond Pasta
Mamma Pasta’s Pesto isn’t only for pasta. Spread it on warm bread, stir it into soups, or use it as a condiment for grilled vegetables and fish.