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Pesto alla Genovese

This is the most popular pesto in the world. If you can't find ingredients from the Linguria region, just use the best ingredients you can afford.
Prep Time15 minutes
Total Time15 minutes

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.

Notes

Enjoy pesto immediately.
Keeps in the refrigerator in an air-tight jar and a layer of olive oil on top for a few days.
Freeze the rest.