Pesto is actually a generic term for anything that has been pounded and crushed.
Pesto alla Genovese is the most popular pesto on the planet.
Pesto alla genovese was invented in the ancient port city of Genova, in the Liguria region, known as the Italian Riviera. Long thought to have been domesticated in India, basil first took root in Europe in the coastal regions of Italy and France. Pesto made with basil first appeared in Italian cookbooks in the 1860’s and didn’t become popular in the US until the 1980’s.
Here on planet California, basil is incredibly easy to grow in abundance. We add shredded basil leaves to salads, on top of pizzas blended into sauces and soups, you name it. But our favorite thing to make with it is pesto.
This classic basil pesto recipe calls for certified Ligurian ingredients of crushed garlic, lightly toasted pine nuts, basil leaves, salt, and a combination of hard cheeses, specifically Parmigiano-Reggiano and Pecorino Sardo.
Grind the garlic with a good pinch of sea salt into a paste, then add a quarter of the basil leaves. Crush the basil completely before adding more. Next, add and crush the toasted pine nuts. Add the olive oil and grind a little more until everything is nice and creamy. Add the cheeses last, giving everything one last grind until fully incorporated.
Enjoy pesto immediately. Leftover pesto will keep for only a few days in the refrigerator. Put into an air-tight jar with a layer of olive oil on top. You can freeze it too.
Can I make pesto in a food processor?
Yes, but if you don’t have a mortar and pestle – go get one! We still use our food processor sometimes, and it turns out just fine. However, this method tends to oxidize the basil, dulling that vibrant green color and leaving it slightly bitter tasting. Here’s a couple of tricks to keep everything looking and tasting as fresh and bright as possible.
ProTip #1 – Chill
Put your food processor bowl and blade in the refrigerator in advance. Put the basil in a bowl of ice. Everything must be well chilled.
ProTip #2 – Don’t over mix
Pulse for a few seconds, then pause a few seconds. This prevents the blade from heating up too much. Repeat until you reach the desired consistency.
Pesto alla Genovese
Equipment
- mortar and pestle
- or a food processor
Mise en place
- 2 cloves garlic peeled
- coarse salt
- 60 leaves fresh basil or 50 g, or 1.7 ounces
- 1 tbsp pine nuts 15g, or 1/2 ounce, toasted
- 1/2 cup extra virgin olive oil
- 6 tbsp parmesan reggiano or grana padaono cheese 70g, or 2.4 ounces
- 2 tbsp pecorino fiore sardo cheese 30g, or 1 ounce
Method
- Toast the pine nuts in a dry pan over medium heat until slightly golden. Set aside.
- In a mortar and pestle, crush garlic with a pinch of coarse salt until it becomes a smooth paste.
- Add about a quarter of the basil leaves and crush completely. Repeat with the remaining pesto.
- Add the pine nuts and crush.
- Add the olive oil and keep crushing until creamy and smooth.
- Add the cheeses and mix until everything is fully incorporated.
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