In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. An 1863 cookbook La Cucinera Genovese featured the first modern-style pesto recipe, which consisted of garlic, basil or marjoram and parsley, grated Dutch and Parmigiano cheese, pine nuts, butter, and oil. Pesto may also be frozen in the same manner in small quantities for use at a later date.) Bring a large pot of salted water to a boil. Transfer the pesto to a medium bowl and stir in the cheese. With the blender still running, gradually add enough oil to form a smooth and thick consistency. mom70876 said 19 Apr 2017 At that time, pesto Genovese had a reputation of a working class dish, since all … Barilla Pesto Alla Genovese l use in my pasta dishes and it tastes amazing,I add chicken,sun-dried tomatoes and olives with the sauce and l have a fantastic meal. Season the pesto with more salt and pepper to taste.