Classic Pesto Genovese
The secret to this sauce isn't a complex method, but the speed and the quality of the basil. If you use a blender, you risk oxidation and heat damage, so reach for the marble mortar if you want the distinct, bright green color and the sharp, herbal fragrance that defines the traditional version.
Basil is the boss
Use young, small-leaf basil if possible. If the leaves are large, they contain more water and less concentrated flavor, which can thin out the sauce too much.
- Marble mortar and heavy wooden pestle
- Rubber spatula
- Chef's knife
What goes in.
- 2 cupsfresh basil leaves, rinsed and patted bone-dry
- 1/2 cupParmigiano-Reggiano, finely grated
- 2 tbspPecorino Sardo or Romano, finely grated
- 1/3 cupextra-virgin olive oil, high quality and grassy
- 1.5 tbsppine nuts, lightly toasted
- 2 clovesgarlic, peeled and germ removed
- 1/2 tspcoarse sea salt
Use a circular rubbing motion
Instead of pounding the ingredients, use the pestle to rub them against the sides of the mortar. This breaks down the cells without crushing the fiber, preserving the bright green color.
The method.
Crush the aromatics
Place the garlic and sea salt into the mortar. Work them with the pestle until they form a smooth, white-ish paste.
Incorporate the nuts
Add the pine nuts to the garlic paste. Rub them against the mortar walls until the nuts lose their shape and incorporate into the garlic mixture.
Add the basil
Add the basil leaves a handful at a time. Use a circular, sweeping motion to coat the leaves in the garlic-nut paste until they darken and release their scent.
Finish with cheese and oil
Add the grated cheeses and continue working the mixture. Finally, drizzle the olive oil in a slow, steady stream while stirring constantly until the sauce is uniform and creamy.
Other turns to take.
Walnut Pesto
Replace pine nuts with lightly toasted walnuts for a deeper, earthier profile.
Summer Squash Addition
Blanch a small amount of tender summer squash and grind it in with the basil for a lighter, thinner texture.
When it doesn't go to plan.
Always remove the center 'germ' from the garlic cloves; it prevents the sauce from becoming overly bitter.
Never let the basil sit in the sauce for too long before serving; it will oxidize and turn a dull brown.
If you must use a food processor, chill the blade and bowl in the freezer for 20 minutes first to minimize heat transfer.
The ones that keep coming up.
Can I store this in the fridge?
You can, but keep the surface covered with a thin layer of olive oil to prevent oxygen exposure. It is best eaten within 24 hours.
Why is my pesto bitter?
Likely due to the olive oil being too high in polyphenols or the garlic germ being left in. Use a milder oil if you find your pesto consistently sharp.
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