How To Make Pesto alla Genovese (with Lucio Galletto) – Be Inspired

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a more affordable cheese with a similar flavor profile.

pecorino cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano can replace pecorino for a milder taste.

Welcome to the kitchen and introduction to making pesto.

Select small fresh basil leaves, removing stems if necessary.

Discuss the importance of using small basil leaves for flavor.

Do not toast the pine nuts, as they release their own oil.

Use a mixture of parmesan and pecorino cheese, with a suggested ratio of 50/50.

Add a small amount of garlic, emphasizing that it shouldn't be overpowering.

Use a good quality extra virgin olive oil, preferably similar to Ligurian oil.

Mention that traditionally pesto is made with a mortar and pestle, but a food processor can be used for convenience.

Remove the germ from the garlic to reduce its strength.

Chop the garlic slightly before adding it to the food processor.

Add all ingredients to the food processor: basil, pine nuts, cheese, garlic, and a pinch of salt.

Add half of the olive oil to start, then pulse the mixture.

Emphasize to pulse gently to avoid overheating the pesto.

Once the mixture is fine, add the remaining olive oil and pulse again until combined.

Discuss storage tips for pesto, including using sterilized jars and covering with olive oil.

Finalize the pesto and prepare to serve it with pasta.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens