Pesto alla Genovese

Instructions

1. 1

   Prep the Equipment: For the most authentic texture, use a marble mortar and wooden pestle. If using a food processor, chill the blade and bowl in the freezer for 15 minutes to prevent the basil from oxidizing and turning brown from heat.

2. 2

   Crush the Garlic and Nuts: In the mortar (or food processor), pound the garlic clove and a pinch of coarse sea salt into a smooth paste. Add the pine nuts and crush them until they form a coarse paste.

3. 3

   Pound the Basil: Add the fresh basil leaves a handful at a time. Do not bash them; instead, use a circular, grinding motion against the sides of the mortar to tear the leaves and release their essential oils.

4. 4

   Incorporate the Cheese: Once the basil is broken down into a dark green, fragrant paste, stir in the grated Parmigiano-Reggiano and Pecorino until fully incorporated.

5. 5

   Stream the Oil: Slowly drizzle in the extra virgin olive oil, mixing continuously until the pesto reaches a thick, creamy, and emulsified consistency.

6. 6

   Store or Serve: To serve with pasta, never heat the pesto in a pan. Instead, place the pesto in the bottom of a large bowl, dilute it with 1-2 tablespoons of hot, starchy pasta water, and toss the hot cooked pasta directly in the bowl. If storing, cover the surface with a thin layer of olive oil to prevent oxidation.