Pesto Alla Genovese
A classic Italian sauce that is perfect on pasta, to spread or on crostini. This pesto alla genovese is easy and so delicious you will keep asking for more!
Ingredients
- 1 garlic clove
- 1 pinch coarse salt
- 50 g basil leaves
- 100 g extra virgin olive oil
- 30 g pecorino cheese
- 70 g parmigiano reggiano
- 15 g pine nuts
Instructions
- Pick the basil leaves, then rinse them under running cold water and pat them dry.
- Take a mortar and place the garlic cloves inside, halved and with the core removed.
- Use a wooden pestle to crush the garlic into a paste.
- Once creamy, add the pine nuts and continue pounding in the same way.
- When the mixture becomes a smooth paste, add the basil leaves and coarse salt.
- When the texture is creamy and uniform, add the Pecorino and work it in using the same motion.
- Then add the Parmigiano Reggiano and incorporate it as well.
- Once all the ingredients are combined into a creamy paste, drizzle in the olive oil and give it a final few turns with the pestle. Enjoy your pesto alla genovese straight away or store it in the refrigerator.
Notes
You can freeze pesto without any issues, whether in a jar or in a monoportion. Just make sure to leave it out long enough in the fridge (24 hours) for it to be ready to use on your pasta as is.