Traditional Pesto Genovese (Mortar & Pestle)
Traditional Pesto Genovese (Mortar & Pestle)
Classic DishPesto Genovese
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
- Servings
- 4
Instructions
Pesto Preparation
- 1In a mortar, add the garlic cloves and a pinch of salt. Pound them with the pestle until they form a paste.
- 2Add the toasted pine nuts to the mortar and grind them with the garlic paste until well incorporated.
- 3Gradually 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.
- 4Once the basil is completely ground, add the grated Parmigiano-Reggiano cheese and mix thoroughly with the pestle and your fingers to combine.
- 5Slowly 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 Information
- Calories
- 241 kcal
- Protein
- 2 g
- Fat
- 23 g
- Carbs
- 2 g
| Nutrient | Per serving |
|---|---|
| Calories | 241 kcal |
| Protein | 2 g |
| Fat | 23 g |
| Carbs | 2 g |
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.
