Pesto alla Genovese
The OG green sauce we all know and love: pesto genovese. An authentic recipe for pesto following the official guide!
Servings: 4 people
Ingredients
- 50 g basil leaves small and young if possible
- Pinch of coarse sea salt
- 2 garlic cloves or “1 for every 30 leaves of basil”
- 1 tbsp pine nuts
- 6 tbsp grated Parmigiano reggiano
- 2 tbsp grated pecorino sardo
- 1/2 cup extra virgin olive oil – not too strong in flavour
Instructions
- In a pestle and mortar, add a pinch of salt and the garlic clove. Pound and grind until this forms a paste.
- Add the pine nuts and again, pound and grind until you have a paste.
- Next, start adding the basil leaves in – a handful at a time, not all at once – and in a grinding motion, not pounding, slowly break the basil leaves down. Keep adding basil and grinding in this way until you have used all of it.
- Add the Parmigiano and incorporate, followed by the Pecorino.
- Add the olive oil in a few batches, incorporating after each addition.
