Pesto is one of our favorite condiments because of its endless possibilities. These pesto types that we discuss are wonderful spread on crackers, tossed with pasta, or drizzled over grilled veggies or meats, and range from a typical Ligurian version to a Mexican-inspired pepita and cilantro pesto to a bright-tasting lemon and pistachio variety.
Those who value authenticity may believe there is just one type of traditional pesto: Pesto Alla Genovese. You know, the cheesy, garlicky green sauce that goes on everything from pasta to pizza to grilled chicken. On the other hand, pesto has many different varieties throughout Italy and is much more than just this one.
Pesto is one of the most well-known sauces to come out of Italy, and most of us associate it with the Genovese recipe, which includes several Italian staples such as sweet basil, hard, salty cheeses, olive oil, garlic, and pine nuts.
In Genoa, a group of restaurateurs and food manufacturers developed an “official” pesto recipe that calls for young basil leaves to be mixed with salt and garlic in a mortar and pestle (one clove for every thirty leaves). Extra virgin olive oil, pine nuts, grated Parmesan and Pecorino cheeses, and pine nuts are added until the appropriate balance and consistency are obtained.
The flavors of this pesto Genovese are bright and robust, and it’s made swiftly and served fresh. The pesto is never heated; it is simply warmed through when combined with hot pasta. According to the Genovese consortium, this is the only authentic pesto, and it must only be made with basil cultivated in the region.
The pesto Genovese isn’t the only authentic Italian pesto. Sun-dried tomatoes and almonds are used in pesto Rosso, whereas sweet red peppers or cherry tomatoes are used in southern Italian variations. (If you want to try your hand at making your own pesto, we can show you how!)
The use of a mortar and pestle to crush the components is something that all traditional pestos have in common, and it’s what makes a pesto a pesto.
Pesto, however, is popular in homes well beyond Genoa and the coastal cities of Liguria, and jars of green pesto may be found on grocery shelves. Although the fine citizens of Genoa may look down their noses at these other pestos, their sauce has become one of the city’s most popular exports since Christopher Columbus.
Let’s start with the word itself to get this pesto tour started. “Pesto” means “to pound” or “to crush” and refers to the condiment’s preparation rather than the ingredients themselves. It gets its name from the traditional pesto preparation method of using a mortar and pestle.
While original Pesto Alla Genovese is unquestionably the most popular pesto in the world, there are literally hundreds of pesto varieties in Italy. While we won’t be able to name every type, we will highlight a few of the more common.
1. Pesto alla Genovese
This would be the king of pestos if there was such a thing. We all know what they’re talking about when a recipe calls for pesto or a restaurant’s menu just states “pesto” without more explanation. It’s just basil, Parmigiano Reggiano, pine nuts, olive oil, garlic, and salt – occasionally with a little Pecorino thrown in for good measure – and it all comes together to make something really delicious. Basil’s fresh herbaceous flavor, cheese’s salty, savory flavor, garlic’s sharpness, plus rich olive oil and pine nuts combine to create culinary enchantment.
2. Pesto agli Agrumi
This pesto is from Sicily and is also known as “Citrus Pesto.” It has the same ingredients as Pesto Alla Genovese but uses almonds instead of pine nuts and adds lemon or oranges, or both, to the mix.
It also contains capers on occasion. We’ve been making this version in our home kitchens unconsciously for a long time — adding lemon juice and zest to a “normal” pesto enhances the tastes and makes it even tastier than before. This recipe is particularly tasty when seafood and pasta are combined.
3. Pesto alla Trapanese
Like many other Sicilian foods, this Sicilian pesto has a lighter, “fresher” flavor than dishes from the north. It differs from Pesto Alla Genovese in that it contains almonds rather than pine nuts and is completed with fresh tomatoes, which are abundant in the south.
The Pachino tomato, which is sweet, small, sweet comparable to the cherry tomatoes, is used in Sicily. The addition of tomatoes gives the sauce lighter and brighter flavor and a sweetness that the Genoese version lacks. This sounds like the perfect summer spaghetti sauce!
4. Pesto Modenese
This pesto originates from Emilia-Romagna, a northern Italian area that includes Bologna, Modena, Ravenna, Parma, and other places. This pesto isn’t quite as good as Pesto alla Genovese, but it’s still delicious! Lardo, a type of cured salumi made entirely of pig fat, is the major fat in Pesto Modenese.
Parmigiano Reggiano, garlic, rosemary or thyme (or both), and black pepper are crushed or blended with it. The end result is a luscious, creamy spread that tastes exactly how you imagined it would. Rather than spaghetti, it’s usually served on bread or pizza.
5. Pesto Rosso
Pesto Rosso, or “red pesto,” is a red pesto made with sundried tomatoes and almonds. Roasted red peppers are added to some types, giving it a wonderfully smoky flavour. This pesto comes in a variety of flavors, including red pepper flakes, rosemary, and even olives.
6. Salsa Verde or Herb Sauce with Breadcrumbs
It is another common green sauce in Italy, and it’s seasoned with parsley and thickened with breadcrumbs. It’s bold enough to stand up to grilled meats seasoned with vinegar and anchovies.
7. Pesto di Rucola or Arugula Pesto
Drizzle this peppery pesto over steamed artichokes, grilled seafood, or ripe tomatoes.
8. Parsley Pesto with Anchovies
This parsley sauce, which is wonderful served with grilled or boiled vegetables and rich seafood like mackerel, has a salty depth thanks to capers and anchovies.
9. Pesto di Pistacchio or Pistacchio Pesto
In this bright-tasting sauce, the rich flavor of pistachio is complimented with lemon zest. Because pistachio pesto is sweet, it pairs well with roasted veggies.
10. Pesto di Noce or Walnut Pesto
The Italians have long used Walnuts in pesto; they give the sauce a deep earthiness. This pesto is great as a spaghetti sauce or a topping for toast.
11. Pesto Calabrese
Rocco Arena, a proprietor of San Rocco restaurant in New York City, gave us this spicy, southern Italian-style pesto recipe. This pesto has a hint of ricotta in it, which balances out the flavor of the red peppers and makes it a great bruschetta topping.
12. Pesto with Pepitas and Cilantro
This vivid Mexican-inspired pesto has a warm, toasty flavor thanks to toasted pepitas (pumpkin seeds).
13. Pesto with Garlic Scape
This light pesto is scented with garlic’s young shoots and is ideal for tossing over fresh egg pasta. If you can’t get scapes, use green garlic or a garlic-chives mixture instead.
While the following are just a few of the official “types” of pesto available, you can make pesto out of just about anything. Allow your creativity to go wild as you experiment with different ingredients.