Pesto alla Genovese

Name: Pesto alla Genovese
Total time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 50g (2 packed cups) fresh basil leaves (small, young leaves preferred); 1/2 cup high-quality extra virgin olive oil (Ligurian preferred); 2 tbsp pine nuts (pinoli); 1-2 small garlic cloves, green germ removed; 50g (1/2 cup) freshly grated Parmigiano-Reggiano; 15g (2 tbsp) freshly grated Pecorino Sardo or Romano; Coarse sea salt

A bright, herbaceous green sauce originating in Genoa, typically served with pasta.

15 minutes

Serves 4

Dinner

Contains common allergens

Tree nut

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Instructions

6 steps

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

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