Pesto alla Genovese
Basil, pine nuts, garlic, and two cheeses pounded by hand in a marble mortar, not blitzed hot in a food processor — the gentle crushing keeps the basil from oxidizing and turning bitter, a genuine Ligurian tradition, not just a texture preference.
Vegetarian
⚠ Contains: Dairy, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups fresh basil leaves, packed
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/2 cup parmigiano-reggiano, grated
- 1/4 cup pecorino, grated
- 2/3 cup extra-virgin olive oil, plus more as needed
- Coarse salt, to taste
Steps
- If using a mortar and pestle, pound the garlic and a pinch of coarse salt first into a paste.
- Add the pine nuts and pound until broken down, then add the basil leaves a handful at a time, crushing and grinding rather than chopping.
- Once the basil is broken down into a rough paste, stir in the grated cheeses.
- Gradually work in the olive oil until the pesto reaches a thick, spoonable consistency.
- If using a food processor as a shortcut, pulse briefly and let the machine rest between pulses to avoid heat buildup.
- Toss with hot pasta, loosening with a splash of pasta water if needed.