Pesto alla genovese

Name: Pesto alla genovese
Yield: Serves 4
Cuisine: Italian recipes
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

Published: 9 Aug 16
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
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

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.

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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Pesto alla genovese

Ingredients

Method

Nutrition

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