Liguria is the birthplace of pesto alla Genovese, but the Ligurian coast holds deeper, saltier secrets for those who know where to taste. Enter anchovy-infused pesto—a deeply savory, slightly briny twist on classic pesto that brings the essence of the Mediterranean into each bite.
This isn’t a mainstream pesto. It’s a locals-only coastal variation, often made in tiny fishing villages like Camogli, Chiavari, and Portovenere, where the line between land and sea is blurred, and fresh anchovies are as common as basil.
In this article, we’ll explore this hyper-regional pesto variation—its origins, how it differs from Genovese pesto, how to make it, and the surprisingly versatile ways to use it in your kitchen.
Origins – Ligurian Fishermen and the Sea’s Pantry
Liguria has a long history of combining what the land provides—basil, pine nuts, olive oil—with what the sea gives freely: anchovies, sardines, clams, and more.
This anchovy twist likely emerged as a fisherman’s adaptation, turning traditional basil pesto into something heartier, saltier, and richer using anchovies packed in salt or oil. It was originally used:
• To enrich pasta sauces
• To stretch pesto in leaner months
• To flavor bread toppings and focaccia
In towns where pesto alla Genovese reigned supreme, this coastal version gave it new muscle and maritime soul.
What Is Anchovy-Infused Pesto?
It’s essentially pesto alla Genovese + anchovy, but don’t be fooled—it’s not fishy, and it’s not overpowered by salt.
Anchovies, when used properly, melt into the sauce, providing:
• Umami depth
• Subtle saltiness
• A richer, meatier flavor
The basil still shines, but it’s grounded by a briny backbone that lingers. It’s like pesto with a tidepool breeze.
Key Ingredients in Coastal Ligurian Pesto with Anchovy
1. Basil (Genoese DOP, if possible)
• Sweet, tender, aromatic
• Forms the herbaceous core
2. Anchovies (Salt-packed or Oil-packed)
• Salt-packed are traditional (rinse and debone first)
• Oil-packed fillets work just as well and are more convenient
• Use just 2–3 fillets for a whole batch—more will overpower
3. Garlic
• Pairs naturally with both basil and anchovy
• Raw for punch or lightly blanched for roundness
4. Pine Nuts or Walnuts
• Pine nuts = traditional Ligurian taste
• Walnuts = a slightly bitter, rustic variation
5. Cheese – Parmigiano + Pecorino
• Parmigiano Reggiano for sweetness
• Pecorino Sardo or Romano for salty sharpness
6. Olive Oil
• Extra virgin, fruity, medium-bodied
• Ligurian Taggiasca oil is ideal—soft and herbal
How to Make Anchovy-Infused Pesto – Step-by-Step
Ingredients:
• 2 cups fresh basil leaves (lightly packed)
• 2–3 anchovy fillets (oil-packed or rinsed salt-packed)
• 1 small garlic clove
• 2 tbsp pine nuts (or walnuts)
• ¼ cup grated Parmigiano Reggiano
• ¼ cup grated Pecorino Romano
• ½ cup extra virgin olive oil
• Salt only if needed (anchovies already contribute salt)
Instructions:
1. In a mortar and pestle (or food processor), mash anchovies and garlic into a paste
2. Add pine nuts and crush into mixture
3. Add basil in batches, crushing until a green paste forms
4. Mix in grated cheeses
5. Slowly drizzle in olive oil while stirring or pulsing
6. Taste—add salt only if necessary
Flavor Profile – Subtle Salt, Deep Umami, Herbaceous Finish
Anchovy pesto doesn’t shout “fish”—instead, it delivers:|
• A velvety, complex umami note
• Lingering saltiness that enhances basil and cheese
• A round, savory backbone
• Less “sharp” garlic punch—anchovy mellows it
It feels richer, fuller, and more coastal than classic pesto.
Best Uses for Anchovy-Infused Pesto
Pasta Dishes:
• Trofie or trenette, traditional Ligurian pastas
• Linguine with shellfish (especially clams or mussels)
• Spaghetti with breadcrumbs (alla povera style)
Beyond Pasta:
• Spread thinly on bruschetta or toasted bread
• Dolloped on grilled or roasted vegetables
• Stirred into frittatas
• Used as a base for pizza bianca or focaccia
Seafood Pairings:
• Drizzle over grilled swordfish, tuna, or sardines
• Mix into seafood risotto
• Serve alongside baccalà mantecato or salted cod spreads
Storage and Shelf Life
• Store in a glass jar with olive oil on top
• Keeps refrigerated for up to 1 week
• Freeze in cubes for up to 2 months (omit cheese before freezing)
• Bring to room temperature before using to loosen texture
Local Tips and Twists from Ligurian Cooks
• Add a pinch of lemon zest for brightness
• Use parsley in combination with basil for color and edge
• In Portofino, locals sometimes add a splash of white wine vinegar or a teaspoon of caper brine
Vegan Tip:
• For a seafood-free umami version, try:
• White miso + capers
• Nori flakes
• Dulse or kombu oil
A Coastal Pesto with Soul
Anchovy-infused pesto from Liguria’s coast is proof that even the most sacred recipes—like Genovese pesto—can be elevated with humility, heritage, and the rhythm of the sea.
It doesn’t overwhelm—it enhances. It doesn’t compete—it deepens. It’s pesto as salt air and sunshine, captured in a spoonful.
If you love tradition but crave depth, this is the pesto variation your pantry didn’t know it needed.
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