Genoese Pesto is not protected by a certification (DOP, IGP or STG) yet; therefore, products made using recipes which are very different from the traditional Genoese one can use the name Genoese Pesto.
The presence of “Genoese Pesto” on the label is therefore not a guarantee of the characteristics of the product. In order to understand whether the pesto is typical of Genoa and of good quality, we suggest that you pay attention to:
The basil
First of all, we could write a whole section about the basil used. The character of the basil produced in Liguria, now protected by the DOP Genoese Basil certification, is unique in the world. Its characteristics are impossible to copy in basil produced elsewhere. For us Genoese, Ligurian basil or Genoese basil DOP is the indispensable component to be able to call pesto “Genoese pesto”. Some varieties of “Ocimun Basiclicum” (Genoese Basil) have been cultivated in Liguria for centuries and possess unique aromas due to the specific soil and climatic conditions found in Liguria; these allow the basil plant to develop essential oils in the leaves, which determine its unique characteristics. For this reason, the Genoese Basil DOP certification protects these exclusive characteristics.
The label and the ingredients
Careful reading of the label is fundamental where, by law, all of the ingredients and possible additives must be stated. There are only 7 ingredients in traditional Genoese Pesto and nothing else: Basil (Ligurian or Genoese Basil DOP), extra virgin olive oil, garlic, pine nuts, parmesan cheese, Sardinian sheep’s milk cheese and sea salt.
Where the pesto is produced
Genoese pesto is a legacy of Genoese and Ligurian tradition, culture and gastronomy. We regard the pesto made in Genoa or Liguria as a greater guarantee of the characteristics of the product.
The percentage of Genoese Basil DOP
The percentage of basil, strictly Ligurian Basil or Genoese Basil DOP, must not be less than 25% of the total as stated in the regulations of the Consorzio del Pesto alla Genoese (Genoese Pesto Association).
The price
Genoese Pesto is also tasty because top-quality ingredients are used. The ingredients in the traditional recipe, starting with the Genoese Basil DOP, cost considerably more compared to lower-quality ingredients. It is therefore necessary to be cautious about prices which are too low.
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