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Traditional Pesto Genovese (Mortar & Pestle) - Image 1

Traditional Pesto Genovese (Mortar & Pestle)

Italian cuisineMediterranean cuisine
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Traditional Pesto Genovese (Mortar & Pestle)

Pesto Genovese

  1. Pasta Sauces & Pestos

Prep: 30 min • Cook: 0 min. Authentic Pesto alla Genovese made from scratch using a mortar and pestle for the purest flavor and texture, capturing the essence of Liguria. This traditional method ensures a vibrant green sauce with a rich aroma and complex taste, perfect for pasta or spreading on bread.

Preparation time
30 min
Cooking time
Under a minute
Total time
30 min
Units:
Scale:

Ingredients

  • 2 cup fresh basil leaves(packed, from Liguria if possible)
  • 2 pcs garlic cloves(peeled)
  • 2 tbsp pine nuts(lightly toasted)
  • 1/2 cup parmigiano-reggiano cheese(finely grated)
  • 1/2 cup extra virgin olive oil(from Liguria is traditional)
  • 1/4 tsp salt(or to taste)

Instructions

Pesto Preparation

  1. In a mortar, add the garlic cloves and a pinch of salt. Pound them with the pestle until they form a paste.
  2. Add the toasted pine nuts to the mortar and grind them with the garlic paste until well incorporated.
  3. Gradually add the fresh basil leaves, a handful at a time, pounding and grinding them against the mortar walls until a smooth, vibrant green paste forms. Use a circular motion with the pestle.
  4. Once the basil is completely ground, add the grated Parmigiano-Reggiano cheese and mix thoroughly with the pestle and your fingers to combine.
  5. Slowly drizzle in the extra virgin olive oil while continuous stirring with the pestle. Continue to incorporate the oil until you achieve a smooth, emulsified sauce. Add more salt if needed.

Nutrition

Nutrition information is not calculated yet

Tips

  • Using fresh, high-quality basil is key for authentic flavor. Wash and thoroughly dry the leaves before use.
  • Pesto is traditionally served with trofie pasta, but it's also delicious on focaccia, in sandwiches, or drizzled over grilled vegetables.
  • To prevent basil from oxidizing and darkening, ensure you grind it with salt and incorporate the olive oil slowly.

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