Pesto alla Genovese is traditionally made in a marble mortar with just a handful of ingredients – basil, garlic, pine nuts, Parmigiano Reggiano and olive oil. But, not to worry, if you do not have a mortar, you can just as easily use a food processor. Either way, the preparation is quick and easy and so delicious! Use it to make a classic Trofie al Pesto with potatoes and green beans, a dipping sauce for Arancini, or layer it in your favorite panini or sandwich to add a sweet, slightly peppery flavor. Pesto alla Genovese gives any dish an instant boost of flavor.
Mortar and pestle: If you are using a marble mortar and pestle, here are a few tips:
- Avoid overfilling the mortar, only fill it about 1/3 of the way to the top, otherwise food will spill over the top when you crush and grind
- When using the pestle, apply gentle pressure with a twisting and rocking motion, rather than pounding for a more even grind
- Scrape down the sides of the mortar as you go to ensure an even consistency
Food processor: If you choose to use a food processor, add all ingredients to the bowl of a food processor and pulse until just combined. Avoid over processing the ingredients so the pesto retains some of its texture.
To begin, add the garlic cloves to the mortar. Use the pestle to crush the cloves. Then, add the coarse salt and using a circular motion, grind the cloves against the mortar to acheive a creamy paste.
Then, add the basil and work the mixture to incorporate all the ingredients.
Scrape down the sides of the mortar to ensure ingredients are mixing properly.
Add the grated Pecorino Romano and Parmigiano Reggiano and blend.
When all ingredients are well blended and creamy, swirl in the olive oil and stir with the pestle to incorprorate.
Pesto alla Genovese
Ingredients
- 2 cloves garlic
- 1/4 tsp coarse sea salt
- 2 Tbspns pine nuts
- 2 cups basil leaves
- 2 Tbspns Pecorino Romano, grated
- 1/4 cup Parmigiano Reggiano, grated
- 1/2 cup olive oil
Instructions
- Add the garlic cloves to the mortar. Use the pestle to crush the cloves. Then, add the coarse salt and using a circular motion, grind the cloves against the mortar to acheive a creamy paste.
- Next, add the pine nuts, to the mortar and process using the same crushing and grinding method described above to create a creamy paste.
- Then, add the basil and work the mixture to incorporate all the ingredients.
- Scrape down the sides of the mortar to ensure ingredients are mixing properly.
- Add the Pecorino Romano and Parmigiano Reggiano and blend well.
- When all ingredients are well blended and creamy, swirl in the olive oil and stir with the pestle to incorprorate.