Pesto alla Genovese

Parmigiano only, no mortar, quick method

• A distinctive order: garlic and oil blended together first, then pine nuts, then basil, then cheese
• A simplified version using only Parmigiano, no pecorino
• Repeated emphasis on never cooking the pesto - always tossed in a bowl or pan off the heat

References: [1]

Mortar-and-pestle only: garlic, then pine nuts, then basil

• Strongly recommends the mortar and pestle; the food processor is called a last resort because it "overheats and cooks" the ingredients
• Strictly follows the order garlic, then pine nuts, then basil, then cheese, then oil
• Tunes the parboil time for the vegetables (potato, green beans) to the pasta's cook time - 3 or 4 minutes

References: [1] [2]

The orthodox ratio, from the World Pesto Championship organizer

• The recipe is credited to Roberto Panizza, owner of the restaurant Il Genovese and the company Pesto Rossi, and named in the source as one of the organizers of Genoa's World Pesto Championship
• A two-cheese blend combining Parmigiano with Sardinian pecorino (Fiore Sardo)
• Explicitly instructs removing the garlic's "germ" before use
• Repeated emphasis that the pesto must "never" be cooked

References: [1]

Cold bowl: oil, then pine nuts, then basil

• A distinctive technique of boiling the garlic alongside the pasta to soften it rather than crushing it in a mortar
• Blends oil and pine nuts in a chilled bowl first, then "marinates" the basil into it rather than fully pureeing it
• An adjustable recipe that adds Grana Padano to taste rather than a fixed amount
• A Japanese-leaning twist that adds okra and boiled octopus

References: [1]

Shiso substitute, with bacon and potato

• Skips basil entirely, substituting shiso - a Japanese home-cook adaptation that keeps the "genovese" name for an otherwise different dish
• Fully replaces the traditional ingredients: ground sesame for pine nuts, cheddar for the cheese
• Adds bacon and potato as solid ingredients to what is traditionally a paste-only sauce
• 8 shakes of MSG to boost umami - a signature move of this test-driven recipe style

References: [1]

Loose measuring, Parmesan-only simplicity

• Explicitly states measurements need not be exact, treating even toasting the pine nuts as optional
• Uses Parmesan alone, no pecorino
• The description even covers storage: keep in a jar under a layer of oil, refrigerated for up to 4 days

References: [1]

The tested two-cheese ratio

• Settled on a 1:1 ratio of Parmigiano to Fiore Sardo after "rounds and rounds of testing"
• States explicitly that if using a food processor, the order should be changed to garlic-salt-pine nuts, then cheese, then basil
• Documents washing the basil and using it still damp, plus salt used explicitly as an "abrasive" during grinding
• The same article pits mortar against food processor and concludes the mortar "coats the pasta more beautifully"

References: [1]

One food processor pass, a choice of three nuts

• The only variant here that explicitly allows swapping pine nuts for almonds or macadamia nuts
• Puts raw, un-prepped, un-boiled garlic straight into the food processor
• A one-step recipe that blends everything at once, unlike either the mortar method or the staged-addition method
• Black pepper (1/4 tsp) is worked into the sauce itself rather than finished on top

References: [1]