Pesto alla Genovese (Authentic Basil Pesto)

About This Recipe

Pesto alla Genovese is one of the world's most copied and most compromised sauces. The authentic version — made by hand with a marble mortar and wooden pestle — has a different texture and flavour from anything processed in a blender. The mortar tears the basil rather than shredding it, releasing volatile oils that a blender destroys through heat and oxidation. The basil should be young, small-leafed Ligurian basil (Ocimum basilicum var. Genovese DOP), though good supermarket basil works well. The other essential components are Ligurian extra-virgin olive oil (light and delicate, not peppery), pine nuts, a clove of young garlic (not pungent), coarse salt, Parmesan and Pecorino Sardo. Pesto is served with trofie (the canonical pasta), trenette or stirred into minestrone.

Ingredients

Serves 6

• 60 gfresh basil leaves (packed)
• 100 mlextra-virgin olive oil (light Ligurian-style)
• 30 gpine nuts
• 40 gParmesan, freshly grated
• 20 gPecorino Sardo or Romano, freshly grated
• 1garlic clove (small)
• pinchcoarse sea salt

Instructions

1. 1

   Prepare ingredients

   Wash basil and dry very well — moisture dilutes the sauce. Toast pine nuts in a dry pan for 2 minutes until lightly golden. Cool completely.

2. 2

   Grind garlic and salt

   In a mortar, pound garlic with coarse salt to a smooth paste.

3. 3

   Add pine nuts

   Add pine nuts and pound until mostly broken down with some texture remaining.

4. 4

   Add basil in batches

   Add basil leaves in small handfuls, grinding and pressing with a circular motion rather than pounding. Work patiently — this takes 5–8 minutes by hand.

5. 5

   Add cheeses

   Stir in Parmesan and Pecorino. Mix well.

6. 6

   Add oil

   Stir in olive oil gradually until you have a thick, creamy sauce. Taste and adjust seasoning.

7. 7

   Serve

   Toss with freshly cooked pasta (add a spoonful of pasta water to loosen). Do not heat the pesto.

Variations

• •

  Blender pesto: blend all ingredients on short pulses, keeping the food processor cold in the fridge beforehand.

• •

  Substitute walnuts for pine nuts for a less expensive, earthier version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Keeps in the fridge under a layer of olive oil for up to 5 days. Freezes well for up to 3 months.

Frequently Asked Questions