📝 About This Recipe
Transport your senses to the sun-drenched coast of Liguria with this quintessential Italian masterpiece. This vibrant, uncooked sauce celebrates the delicate balance between peppery Genovese basil, buttery pine nuts, and the sharp complexity of aged Italian cheeses. Hand-crafted to preserve the bright, aromatic oils of the herbs, this pesto is more than a condiment—it is a lush, emerald tribute to culinary tradition.
🥗 Ingredients
The Herb Base
- 2 packed cups Fresh Genovese Basil (young, small leaves are preferred; washed and thoroughly dried)
- 1/2 teaspoon Coarse Sea Salt (acts as an abrasive to break down the leaves)
Nuts and Aromatics
- 2 medium Garlic Cloves (germ removed for a milder flavor)
- 2 tablespoons Italian Pine Nuts (lightly toasted or raw for traditional creaminess)
The Cheese Blend
- 1/2 cup Parmigiano-Reggiano (freshly grated, aged 24 months)
- 2 tablespoons Pecorino Fiore Sardo (freshly grated; can substitute with Pecorino Romano)
The Emulsion
- 1/2 cup Extra Virgin Olive Oil (mild, buttery Ligurian oil is best)
👨🍳 Instructions
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1
Begin by thoroughly washing your basil leaves in cold water. Gently pat them completely dry with a clean kitchen towel; any moisture will result in a watery pesto.
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2
Place the garlic cloves and a pinch of the coarse sea salt into a large marble mortar. Use a wooden pestle to grind the garlic against the sides until it forms a smooth, translucent paste.
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3
Add the pine nuts to the mortar. Crush them with a circular motion until they are fully integrated with the garlic paste, creating a creamy consistency.
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4
Add a handful of the basil leaves along with the remaining sea salt. The salt helps retain the bright green color and aids in the grinding process.
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5
Use a gentle rhythmic motion to grind the basil against the sides of the mortar. Do not pound; instead, rotate the pestle to tear the leaves delicately.
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6
Continue adding the basil in small batches, working each addition until the leaves release their bright green liquid and turn into a rough paste.
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7
Once all the basil is incorporated, add the freshly grated Parmigiano-Reggiano. Stir it in with the pestle to thicken the mixture.
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8
Add the Pecorino cheese. This adds a necessary sharp, salty depth that balances the sweetness of the basil and pine nuts.
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9
Begin drizzling in the extra virgin olive oil very slowly, a few drops at a time, while stirring constantly with the pestle.
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10
Continue adding the oil until the pesto reaches a thick, creamy, and unified consistency. It should be spoonable but not overly oily.
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11
Taste the pesto. If it needs more salt, add a tiny pinch, but remember the cheeses are already quite salty.
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12
If using immediately for pasta, set aside a tablespoon of the pasta cooking water to thin the pesto slightly before tossing.
💡 Chef's Tips
Always use the freshest basil possible; if the leaves are bruised or wilted, the pesto will taste bitter. If using a food processor instead of a mortar and pestle, pulse in short bursts and chill the metal blade in the freezer beforehand to prevent the heat from oxidizing the basil. Never heat pesto directly in a pan; the high heat will cook the basil and destroy its delicate aroma and color. To store, place in a small jar and cover the surface with a thin layer of olive oil to prevent oxidation, then refrigerate for up to 3 days. For the most authentic flavor, seek out 'Fiore Sardo' pecorino, which offers a subtle smokiness that Pecorino Romano lacks.
🍽️ Serving Suggestions
Toss with Trofie or Trenette pasta, traditionally served with boiled green beans and cubed potatoes. Swirl a dollop into a bowl of hot Minestrone soup just before serving for a burst of freshness. Spread over toasted ciabatta slices topped with fresh buffalo mozzarella and heirloom tomatoes. Serve as a dip for crunchy grissini (breadsticks) or fresh seasonal crudités. Pair with a crisp Ligurian white wine, such as Vermentino or Pigato, to complement the herbal notes.