Pesto alla Genovese

🛒 Ingredients

• Fresh Basil leaves 50 g · 12 kcal
• Pine nuts 15 g · 97 kcal
• Parmigiano Reggiano cheese 30 g · 117 kcal
• Pecorino Sardo cheese 10 g · 40 kcal
• Garlic clove 3 g · 4 kcal
• Extra Virgin Olive Oil 73 g · 648 kcal

👨‍🍳 Instructions

1. Gently wash the basil leaves and pat them completely dry; peel the garlic clove. Grate both Parmigiano Reggiano and Pecorino Sardo cheeses.
2. In a mortar, combine the garlic clove with a pinch of coarse sea salt and grind until a creamy paste forms. This helps to break down the garlic fibers.
3. Add the pine nuts to the mortar and continue to pound until they are well crushed and integrated into the paste. Do not over-process to avoid bitterness.
4. Gradually add the basil leaves, a small handful at a time, to the mortar. Gently crush them against the sides, rotating the pestle, until they release their oils and form a bright green paste.
5. Stir in the grated Parmigiano Reggiano and Pecorino Sardo cheeses until evenly combined. The cheese adds richness and helps emulsify the pesto.
6. Slowly drizzle in the extra virgin olive oil while continuously stirring with the pestle. This creates a smooth, emulsified sauce with a consistent texture.
7. Taste and adjust seasoning if necessary. For best flavor, serve immediately with pasta, bread, or vegetables. Store any leftover pesto in an airtight container topped with a layer of olive oil in the refrigerator for up to a week.