How to make Pesto Genovese: original Italian recipe for Pasta Sauce

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

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

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Wash the basil leaves thoroughly to remove any dirt, then dry them.

Spread the leaves on a clean, dry cotton cloth and press lightly with another cloth to absorb excess water without crushing the leaves.

In a marble mortar, add 4 garlic cloves and a portion of the dried basil leaves.

Add some coarse sea salt to help break down the leaves and start grinding in a circular motion.

Once the volume of the leaves and garlic is reduced, add the remaining basil leaves and continue grinding in a circular motion, adding more salt if needed.

Add the pine nuts and continue grinding in a circular motion until well combined.

Once the pine nuts are well ground, add 4 tablespoons of grated Parmigiano Reggiano and 2 tablespoons of Pecorino Sardo, and continue grinding to mix well.

Slowly drizzle in extra virgin olive oil, drop by drop, while continuing to mix with the pestle until the mixture becomes creamy.

The final color should be a vibrant green, and the pesto is ready to be enjoyed fresh.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens