Pesto alla Genovese
Basil, pine nuts, garlic and two cheeses, pounded
Pounded, not blitzed, if you have the patience — a mortar bruises the basil and releases the oils, where a blade chops and oxidises it. The difference is visible: pounded pesto stays green, processed pesto turns khaki within the hour.
Two cheeses, not one. The pecorino is what gives it the edge.
Ingredients
- 3 ounces basil leaves (about 4 packed cups), picked from the stems
- 1/3 cup pine nuts
- 2 garlic cloves
- 1/2 teaspoon coarse sea salt
- 1/2 cup finely grated Parmigiano-Reggiano
- 1/4 cup finely grated Pecorino Sardo or Romano
- 2/3 cup good olive oil
Instructions
- Toast the pine nuts in a dry pan over medium heat until just golden, 3 to 4 minutes. Cool completely.
- Pound the garlic with the salt in a large mortar until smooth.
- Add the pine nuts and pound to a paste.
- Add the basil a handful at a time, grinding against the sides of the mortar with a circular motion rather than pounding straight down.
- Work in both cheeses, then add the olive oil in a slow stream, stirring.
- Taste for salt. Use at once, or cover with a film of oil and refrigerate for up to 3 days.
Notes
- If using a food processor, chill the bowl and pulse in short bursts to keep the heat down.
- Freezes well without the cheese; stir it in after thawing.
- Traditionally tossed with trofie or trenette and boiled potatoes and green beans.