Pesto Genovese
Classic Ligurian basil pesto prepared using traditional mortar-and-pestle technique or a restrained food processor method to preserve aroma, color, and texture.
Equipment
- Equipment
- Mortar and pestle (preferred)
- Food processor (optional)
- Microplane or fine grater
- Rubber spatula
- Small mixing bowl
- Airtight container
Ingredients
Ingredients
- 2 packed cups fresh basil leaves about 40–50 g
- 1 small garlic clove peeled
- 2 tablespoons pine nuts
- ½ teaspoon fine sea salt plus more to taste
- ½ cup extra virgin olive oil divided
- ¼ cup finely grated Parmigiano Reggiano
- 2 tablespoons finely grated Pecorino Romano
Instructions
Instructions
Method 1: Mortar & Pestle (Preferred)
- Add ½ teaspoon fine sea salt and 1 small garlic clove to a mortar. Grind until the garlic forms a smooth paste.
- Add 2 tablespoons pine nuts and crush until creamy and cohesive.
- Add 2 packed cups basil leaves a handful at a time, grinding gently with a circular motion until the leaves break down and release their aroma.
- Drizzle in ¼ cup extra virgin olive oil, working it in slowly until the mixture loosens and turns glossy.
- Transfer the mixture to a bowl and fold in ¼ cup Parmigiano Reggiano and 2 tablespoons Pecorino Romano.
- Add the remaining ¼ cup olive oil gradually until the pesto is loose but not watery.
- Taste and adjust salt if needed. The pesto should be aromatic, textured, and vibrant.
Method 2: Food Processor (Modern Alternative)
- Place the food processor bowl and blade in the refrigerator for 10 minutes to chill.
- Add 1 small garlic clove, 2 tablespoons pine nuts, and ½ teaspoon fine sea salt to the bowl. Pulse 3–4 times until finely chopped.
- Add 2 packed cups basil leaves and pulse briefly just until broken down. Do not run the machine continuously.
- With the machine off, drizzle in ¼ cup extra virgin olive oil, pulsing only until combined.
- Transfer the mixture to a bowl and fold in ¼ cup Parmigiano Reggiano and 2 tablespoons Pecorino Romano by hand.
- Add the remaining ¼ cup olive oil gradually, stirring gently until the pesto reaches a spoonable consistency.
- Taste and adjust salt if needed.
Notes
Chef Notes
Mortar-and-pestle pesto is more aromatic and textured, but the food processor works when used with restraint.
Heat and over-processing dull basil flavor and darken color. Stop early.
Pesto should be loose and glossy, not smooth or oily.
Always add pesto off heat when using it in dishes.
Storage
Press plastic wrap or parchment directly onto the surface and refrigerate for 2–3 days.
Freeze in small portions for longer storage. Color may fade slightly, but flavor holds.
