Pesto

Name: Pesto
Prep time: 20 min
Total time: 20 min
Yield: 1 x 200ml / 7oz jar
Ingredients: 3½ oz young Genoan basil leaves; 3 tablespoons pine nuts; 4½ oz parmigiano reggiano; 1½ oz Fiore Sardo; ½ teaspoon fleur de sel; 2 cloves garlic; ¼ teaspoon marjoram; ¾ cup extra virgin olive oil; Mortar and pestle

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
1 x 200ml / 7oz jar
Calories
2330 kcal
Course
Condiments
Cuisine
Italian

Pesto

Jennifer Becker

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Hailing from Northern Italy, pesto (or pesto alla genovese), made with basil, pine nuts, cheese, olive oil and garlic, is one of the essential Italian sauces.

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Ingredients

Servings

3½ oz young Genoan basil leaves
3 tablespoons pine nuts , preferably from the Pisa region
4½ oz parmigiano reggiano (Parmesan), finely grated
1½ oz Fiore Sardo , or Pecorino, finely grated
½ teaspoon fleur de sel , or coarse salt, preferably from Trapani
2 cloves garlic , cut in 4, preferably Vessalico
¼ teaspoon marjoram (optional)
¾ cup extra virgin olive oil , preferably from Liguria

Equipment

Mortar and pestle

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Instructions

Gently clean the basil leaves with a slightly damp sponge, without getting them wet.
Place the garlic and half the salt into a large marble mortar and pound vigorously with a pestle.
Add the pine nuts and mash again, until a coarse paste is obtained.
Add the basil leaves, continuing to mash very gently, then add the two cheeses and mix everything together.
Soften everything by slowly pouring in 3/4 of the oil in a stream until the mixture is smooth, creamy and of a good consistency.
Transfer the mixture to a bowl or jar and add the remaining oil, stirring with a wooden spoon.

Notes

The pesto can be stored in the refrigerator for a few days only if it is well covered with olive oil (to be discarded at the time of consumption) to avoid oxidation.
Never crush the basil leaves vigorously, but gently run the pestle against the walls of the mortar, so as to tear them without having previously cut them.
The preparation must be done at room temperature and quickly in order to avoid oxidation which could alter the flavor and color of the basil.
The amount of garlic can be increased or reduced according to individual taste.
The use of a blender should be avoided as the steel blades and heat could alter the flavor of the pesto.
Before using the pesto with your chosen pasta (e.g. trofie, trofiette, trenette, mandilli di saea /lasagnette, testaieu / testaroli), dilute with the pasta cooking water.