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Pesto alla Genovese

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!
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Course: Sauces, Spreads, Condiments
Ingredients Method

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

Method
 

  1. 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.
  2. Next, add the pine nuts, to the mortar and process using the same crushing and grinding method described above to create a creamy paste.
  3. Then, add the basil and work the mixture to incorporate all the ingredients.
  4. Scrape down the sides of the mortar to ensure ingredients are mixing properly.
  5. Add the Pecorino Romano and Parmigiano Reggiano and blend well.
  6. When all ingredients are well blended and creamy, swirl in the olive oil and stir with the pestle to incorprorate.