Pesto alla genovese
- Published: 9 Aug 16
- Updated: 18 Mar 24
Made the traditional way – using a pestle and mortar – this classic pesto, from the Italian region of Genoa, can be stirred through pasta, spread onto flatbreads or added to burgers.
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Serves 4
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Hands-on time 20 minutes
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Ingredients
- 1 garlic clove
- 15g pine nuts
- 1 tsp coarse rock salt
- 50g young basil leaves
- 30g parmesan, finely grated
- 15g pecorino sardo (or more parmesan), finely grated
- 40ml extra-virgin olive oil, plus extra to top
You’ll also need…
- Pestle and mortar
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Method
- Crush the garlic and pine nuts to a smooth paste with a pestle and mortar. Add half the salt and half the basil, then grind with a light circular movement, crushing the basil against the sides and turning the mortar. Repeat with the rest of the basil and salt.
- When the crushed basil releases its bright green oils, add the cheese(s). Work gently until mixed and a little sticky, then pour in the olive oil and mix gently with the pestle to form a paste with a bit of texture. Put in a small container and pour over just enough olive oil to cover. It will keep for 2-3 days in the fridge.
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- Recipe from June 2016 Issue
Nutrition
Nutrition: per serving
- Calories
- 204kcal
- Fat
- 19g (5.2g saturated)
- Protein
- 5.9g
- Carbohydrates
- 1.2g (0.5g sugars)
- Fibre
- 0g
- Salt
- 1.9g
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