Pesto alla Genovese
Serves 6
Herbaceous, fresh, and zingy—hand-ground pesto preserves the brightest flavor while honoring Italian tradition. A mortar and pestle is essential for the best results. This recipe yields enough pesto for 1 pound of pasta.
Ingredients
- 1 large garlic clove
- 2 tablespoons pine nuts
- 4 cups basil leaves
- Kosher salt, to taste
- 3 tablespoons Parmigiano Reggiano, grated
- 1 tablespoon Pecorino Romano, grated
- 3/4 cup extra virgin olive oil
Directions
- Place the garlic in the mortar. Smash with the pestle.
- Add pine nuts. Crush and grind the nuts with the garlic by moving the base of the pestle in a circular motion while pressing against the sides of the mortar.
- Once a paste has formed, add a large handful of basil leaves and a pinch of salt. Smash the leaves into the mixture by continuing to rotate and press the pestle against the walls of the mortar. Repeat until all the basil has been incorporated.
- Add the cheese. Drizzle with a little olive oil. Use the pestle to blend the mixture and slowly continue adding olive oil until fairly smooth and emulsified.
- Use right away or transfer to a container, cover with a layer of olive oil, seal, and refrigerate.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 290
- Fat: 31.0 g
- Saturated Fat: 4.5 g
- Trans Fat: 0 g
- Cholesterol: 5.0 mg
- Sodium: 95.0 mg
- Carbohydrates: 1.0 g
- Fiber: 1.0 g
- Added Sugars: 0 g
- Sugar: 0 g
- Protein: 3.0 g