Basil Pesto

Authentic Genovese pesto captures summer in a jar with its bright basil flavor, rich nuts, and sharp cheese.

Ingredients

• 60g fresh basil leaves, packed
• 2 garlic cloves
• 30g pine nuts
• 80g Parmigiano-Reggiano, grated
• 80-100ml extra virgin olive oil
• Salt to taste

Method

Traditional mortar method

1. Crush garlic and salt to paste in mortar.
2. Add basil leaves gradually, grinding to release oils.
3. Work in pine nuts until roughly chopped.
4. Add cheese, then slowly drizzle in oil while mixing.

Food processor method

1. Pulse garlic and pine nuts until chopped.
2. Add basil and pulse until roughly chopped.
3. With processor running, slowly add oil until desired consistency.
4. Pulse in cheese briefly - don't overmix.

Quality ingredients matter

• Use young, tender basil leaves
• Authentic uses pine nuts, though walnuts work
• Parmigiano-Reggiano and Pecorino Romano are traditional
• Good olive oil makes a noticeable difference

Storage and use

• Top with thin layer of oil to prevent browning
• Refrigerate up to 1 week, freeze up to 6 months
• Toss with hot pasta and pasta water to create silky sauce
• Dollop on soups, spread on bread, or use as marinade

The key is balance - each ingredient should be distinct yet harmonious.