Pesto alla Genovese

What You'll Need

Let's Get Cooking

1. 1

   Wash 50g basil leaves in cold water, gently pat dry on a dish towel, and set aside.

   ~5m

   Use small, young Genovese basil leaves to avoid bitterness; remove stems.

2. 2

   Crush 1 garlic clove with a few grains of coarse sea salt in a marble mortar using a wooden pestle until it forms a smooth paste (repeat for second clove if needed).

   ~3m

   Choose sweet Vessalico garlic to keep flavor subtle.

3. 3

   Add 1 tbsp pine nuts to the garlic paste and grind into a creamy paste.

   ~2m

   Grind slowly in circular motions to release oils without overheating.

4. 4

   Add basil leaves a handful at a time (about 1/4 at first), grinding with pounding then circular motions until mostly broken down and emerald green; scrape sides as needed.

   ~10m

   Avoid adding all basil at once to prevent bruising and oxidation.

5. 5

   Incorporate 6 tbsp grated Parmigiano Reggiano, grinding until creamy, then add 2 tbsp grated Pecorino Sardo and grind similarly.

   ~3m

   Adjust cheese ratio for sweeter (more Parmigiano) or robust flavor.

6. 6

   Drizzle in 50ml extra virgin olive oil gradually while grinding to achieve a creamy, slightly chunky texture.

   ~2m

   Use mild Ligurian oil to not overpower basil.