Traditional Ligurian basil pesto, pounded in a mortar with fresh basil, garlic, pine nuts, olive oil, pecorino, and Parmesan until it becomes a fragrant, slightly grainy green paste.
Ingredients
- 80 g fresh large-leaf basil, ideally Genovese basil
- 1 clove fresh garlic
- 40 g pine nuts
- 55 g aged Parmigiano Reggiano
- 25 g aged Sardinian pecorino
- 120 ml mild extra-virgin olive oil from Liguria or Italy
- 1 tsp coarse sea salt
Method
- Prepare the work surface before touching the basil: a heavy mortar, pestle, fine grater, small bowl, and clean jar. Pesto darkens quickly while standing, so all the ingredients must be ready and cool.
- Separate the basil leaves from the stems. Rinse them only if necessary, then dry them very thoroughly in a clean towel or a gentle salad spinner: they must be completely dry, because water dilutes the paste and dulls its color.
- Finely grate the Parmigiano Reggiano and pecorino. The texture should be snow-like, without large shards, so they blend into the paste without requiring too much further work on the basil.
- Put the garlic and coarse salt in the mortar. Pound in circular motions, without striking forcefully, until you have a pale, moist cream. The salt helps abrade the garlic and provides the base seasoning.
- Add the pine nuts. Crush them against the sides of the mortar until they form an ivory-colored, rich, slightly thick paste. A very fine graininess should remain, rather than a completely smooth purée.
- Add the basil in small handfuls. Turn the pestle against the side while pressing the leaves, rather than hammering them. Continue until the leaves collapse, release their green juice, and become a glossy paste.
- Incorporate the grated cheeses. Work the mixture only enough to homogenize it: the paste should thicken and become creamy while retaining a clear fresh-basil aroma rather than a heated or overly grassy smell.
- Pour in the olive oil in a thin stream, gradually, turning with the pestle or a small spoon. Stop as soon as the sauce becomes supple, glossy, and coating, with the texture of a thick paste that falls slowly from the spoon.
- Taste and adjust only if necessary with a very small pinch of salt or a drizzle of oil. The pesto should be intense, salted by the cheeses, rounded by the pine nuts, and pungent without the garlic dominating.
- Use immediately, or cover the surface with a thin film of olive oil in a clean jar. Keep chilled and stir gently before serving to restore its creamy texture.
Nutrition
Per serving
- Energy
- 423.1 kcal
- Protein
- 8.32 g
- Carbohydrate
- 2.37 g
- Fat
- 42.93 g
- Fibre
- 0.84 g
- Calcium
- 55.42 mg
- Iron
- 1.53 mg
- Magnesium
- 35.77 mg
