📝 About This Recipe
Transport your kitchen to the sun-drenched coast of Liguria with this quintessential Italian masterpiece. This vibrant sauce is a symphony of aromatic sweet basil, buttery pine nuts, and the sharp, salty complexity of aged Italian cheeses. Crafted with patience and high-quality olive oil, this pesto is more than a condiment; it is a celebration of fresh, raw ingredients at their absolute peak.
🥗 Ingredients
The Aromatic Base
- 2 cups Fresh Genovese Basil (tightly packed leaves only, washed and thoroughly dried)
- 2 cloves Garlic (fresh, germ removed for a milder flavor)
- 2 tablespoons Pine Nuts (high quality, Italian or Mediterranean variety preferred)
The Cheese & Oil
- 1/2 cup Parmigiano-Reggiano (freshly grated, aged at least 24 months)
- 2 tablespoons Pecorino Fiore Sardo (freshly grated, or Pecorino Romano as a substitute)
- 1/2 cup Extra Virgin Olive Oil (cold-pressed, mild and buttery rather than peppery)
- 1 pinch Sea Salt (coarse grains help with the grinding process)
👨🍳 Instructions
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1
Begin by washing your basil leaves in cold water. It is crucial to pat them completely dry with a clean kitchen towel or use a salad spinner; any excess moisture will turn the pesto into a muddy mess.
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2
Place the garlic cloves and a few grains of coarse sea salt into a large marble mortar. Using a wooden pestle, grind the garlic against the sides until it is reduced to a smooth, creamy paste.
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3
Add the pine nuts to the mortar. Crush them with a firm circular motion until they integrate with the garlic paste, creating a thick, nutty base.
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4
Add a handful of basil leaves. Use a gentle rhythmic motion—rotate the pestle while simultaneously turning the mortar in the opposite direction. Do not pound the leaves; you want to tear them gently to release the essential oils without bruising them.
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5
Continue adding the basil in small batches, grinding until the leaves are broken down into a bright green, slightly textured paste.
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6
Incorporate the freshly grated Parmigiano-Reggiano and Pecorino Fiore Sardo. Stir these in with the pestle to ensure the cheese is evenly distributed throughout the green paste.
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7
Begin drizzling in the extra virgin olive oil in a slow, steady stream. Use the pestle to stir the oil into the mixture until it reaches a silky, emulsified consistency.
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8
Taste the pesto. The balance should be herbaceous and creamy. Add a tiny bit more salt only if necessary, keeping in mind the cheeses are already salty.
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9
If using a food processor (the modern method), pulse the garlic and nuts first, then add basil and oil, pulsing only 5-7 times to avoid heating the blades, which would oxidize the basil.
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10
Transfer the finished pesto to a glass jar. If not using immediately, cover the surface with a thin layer of olive oil to prevent oxidation and maintain that brilliant emerald color.
💡 Chef's Tips
Use the smallest, youngest basil leaves possible for the sweetest flavor and brightest color. Avoid overheating the sauce; never cook pesto in a pan, as heat destroys the delicate aroma of the basil. If using a blender, chill the metal bowl and blades in the freezer for 10 minutes beforehand to prevent the basil from turning brown. For the best texture, always grate your cheese by hand using a fine grater rather than buying pre-shredded varieties. To store, keep in the refrigerator for up to 3 days or freeze in ice cube trays for long-term use.
🍽️ Serving Suggestions
Toss with Trofie or Trenette pasta, traditionally served with boiled cubed potatoes and green beans. Dollop over a bowl of classic Minestrone soup just before serving for a burst of freshness. Spread onto toasted ciabatta bread with thick slices of heirloom tomatoes and fresh buffalo mozzarella. Drizzle over grilled sea bass or roasted chicken to add a vibrant, herbaceous finish. Serve as a dip alongside a platter of crusty sourdough and aged provolone cheese.