The world-famous green sauce from Liguria. Authentic pesto is made with a mortar and pestle generally (to avoid heating the basil), featuring fresh Genovese basil, pine nuts, garlic, Parmesan, Pecorino, and olive oil.
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7 items
Start the paste: In a marble mortar with a wooden pestle, crush the garlic and pine nuts into a smooth cream.
Add the basil leaves and a pinch of coarse salt. Grind the basil using a circular motion against the sides of the mortar, crushing rather than pounding, until it turns into a bright green liquid.
Add the grated Parmesan and Pecorino cheeses. Mix gently to incorporate.
Drizzle in the olive oil in a thin stream, mixing gently until creamy and .
Use immediately for pasta or store with a layer of oil on top to prevent oxidation.
