Pesto originates from Liguria, a stunning coastal region in north-west Italy where the scent of basil fills the air. This vibrant green sauce is not just delicious but also nourishing, embodying the Mediterranean spirit. Traditionally, it is prepared with a pestle and mortar, but you may also use a sharp knife or a food processor for convenience.
This version follows the authentic recipe from the Consorzio Pesto Genovese.
Ready in: 20 minutes
Serves: 6
Ingredients
- 100 g fresh basil leaves (preferably Genovese variety)
- 6 tbsp high-quality extra-virgin olive oil
- 4 tbsp finely grated Parmigiano Reggiano
- 1 tbsp finely grated Pecorino cheese
- 1 small garlic clove
- 3 tbsp pine nuts
- Sea salt, to taste
Preparation
- Grind the basil
Place the basil leaves in a mortar (or food processor) and gently grind them. - Add garlic & salt
Incorporate the garlic and a pinch of sea salt, continuing to work with circular motions until the mixture becomes fragrant. - Incorporate pine nuts
Add the pine nuts and keep grinding until you obtain a smooth, creamy texture. - Blend in the cheeses
Mix in the Parmigiano and Pecorino cheeses until evenly combined. - Finish with olive oil
Slowly add the olive oil, stirring or blending until fully emulsified into a luscious sauce.
Storage
- Refrigerate in an airtight container for up to 5 days.
- Freeze in ice cube trays for up to 3 months, perfect for single portions.
Serving Suggestions
Serve pesto with trofie or linguine, the most traditional pasta pairings. When plating, finish with a sprinkle of freshly grated cheese, a crack of black pepper, toasted pine nuts, and a fresh basil leaf for garnish.
Evviva! 🌿✨
