Pesto alla Genovese con Moso

Pesto alla Genovese con Moso is a refined variation of the classic Ligurian sauce, distinguished by the inclusion of Moso, a prized variety of extra-virgin olive oil from the Imperia province. Originating in Genoa, the traditional pesto relies on a precise balance of fresh basil, pine nuts, aged Parmigiano-Reggiano or Grana Padano, Fiore Sardo pecorino, garlic, and coarse salt, all emulsified with olive oil. The addition of Moso oil—known for its grassy, artichoke-like notes—elevates the sauce with a deeper, more complex fruitiness.

A great version is defined by its texture and ingredient quality. The basil must be small-leaved Genovese DOP, and the garlic should be from Vessalico. The sauce should be creamy but not pasty, achieved by hand-grinding in a marble mortar with a wooden pestle, as mechanical blenders can introduce heat that dulls the basil’s flavor. The Moso oil should be drizzled in slowly to form a thick, emulsified emulsion that clings to the pasta.

Regional variations exist across Liguria: some cooks add a touch of butter for silkiness, while others substitute walnuts for pine nuts. At Il Mulino in Italy, the dish is prepared with a notably high ratio of Moso oil, creating a vibrant green sauce that coats the pasta without overwhelming it. Chef Pratt notes that the key is to “let the oil speak,” ensuring the basil and cheese remain the supporting notes. The dish is traditionally served with trofie or trenette pasta, often accompanied by green beans and potatoes.