📝 About This Recipe
Transport your senses to the sun-drenched coast of Liguria with this quintessential Italian masterpiece. This vibrant sauce celebrates the delicate balance between aromatic Genovese basil, buttery Mediterranean pine nuts, and the sharp tang of aged cheeses. Crafted with traditional techniques, this recipe yields a creamy, fragrant pesto that is far superior to any store-bought alternative.
🥗 Ingredients
The Green Base
- 4 cups Fresh Genovese Basil Leaves (tightly packed, washed and dried thoroughly)
- 1/2 teaspoon Flaky Sea Salt (coarse texture helps grind the leaves)
The Tree Nuts and Aromatics
- 3 tablespoons Mediterranean Pine Nuts (high-quality, untoasted for authentic creaminess)
- 2 pieces Garlic Cloves (medium size, germ removed for a milder flavor)
The Dairy
- 1/2 cup Parmigiano-Reggiano (freshly grated, aged 24 months)
- 2 tablespoons Pecorino Fiore Sardo (freshly grated; can substitute with Pecorino Romano)
- 1 tablespoon Unsalted Butter (softened; the secret Ligurian addition for silkiness)
The Liquid Gold
- 1/2 cup Extra Virgin Olive Oil (mild, buttery variety like Ligurian Taggiasca)
👨🍳 Instructions
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1
Begin by thoroughly washing your basil leaves in cold water. Gently pat them dry with a clean kitchen towel or use a salad spinner; moisture is the enemy of a long-lasting green pesto.
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2
Place the garlic cloves and a pinch of the sea salt into a large marble mortar. Using a wooden pestle, grind the garlic against the sides until it reaches a smooth, creamy paste.
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3
Add the pine nuts to the mortar. Crush them into the garlic paste until the mixture is uniform and slightly oily.
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4
Add a handful of basil leaves along with the remaining sea salt. The salt acts as an abrasive to break down the fibers of the leaves efficiently.
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5
Use a gentle circular motion with the pestle, grinding the leaves against the walls of the mortar rather than pounding them. This prevents the basil from oxidizing and turning bitter.
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6
Continue adding the basil in batches, grinding until each addition is incorporated and you have a bright green, slightly textured paste.
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7
Incorporate the grated Parmigiano-Reggiano and Pecorino Fiore Sardo. Stir with the pestle to combine the cheese into the green paste.
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8
Add the softened tablespoon of butter. This is a traditional Genovese secret that adds an incredible richness and helps emulsify the sauce.
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9
Begin drizzling in the extra virgin olive oil very slowly, stirring constantly with the pestle to create a smooth, glossy emulsion.
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10
Taste the pesto. It should be savory, nutty, and vibrant. Adjust salt only if necessary, as the cheeses are already quite salty.
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11
If using a food processor instead of a mortar: Pulse the garlic and nuts first, then add basil and salt. Pulse briefly, then stream in oil and finish by hand-folding in the cheese to avoid overheating the sauce.
💡 Chef's Tips
Use the youngest, smallest basil leaves you can find (often called 'Prà' basil) for the sweetest flavor. Avoid over-processing the sauce; excessive heat from blender blades will oxidize the basil and turn it dark brown. If the pesto is too thick when tossing with pasta, always add 1-2 tablespoons of the starchy pasta cooking water to loosen it. To store, place in a small jar and cover the surface with a thin layer of olive oil to create an airtight seal. Never heat pesto directly in a pan; the high heat will cook the basil and ruin the delicate floral aroma.
🍽️ Serving Suggestions
Toss with traditional Trofie or Trenette pasta for the most authentic experience. Serve alongside boiled small potatoes and green beans mixed into the pasta—the classic Genovese way. Spoon over toasted sourdough crostini topped with fresh buffalo mozzarella. Use as a vibrant garnish for a bowl of Minestrone soup. Pair with a crisp Ligurian white wine like Vermentino or Pigato.