Pesto Genovese
Capture the essence of summer with this vibrant, homemade Pesto Genovese. The mortar and pestle unlocks a texture and flavor you won't believe.
Pesto Genovese
Capture the essence of summer with this vibrant, homemade Pesto Genovese. The mortar and pestle unlocks a texture and flavor you won't believe.
The Key Move
Grind the ingredients with a mortar and pestle to achieve the perfect coarse yet creamy texture.
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The Setup
- Mortar and Pestle
- Knife
The Mise en Place
5 of 7Your prep station before cooking begins
Pesto is too bitter.
The basil might be bruised. Use fresh, young basil leaves and avoid over-grinding.
Pesto is too thick.
Add more olive oil, a tablespoon at a time, until desired consistency is reached.
The Method
COMBINE
In a mortar, combine the basil leaves, pine nuts (½ cups), and garlic (2 cloves).
GRIND
Use the pestle to grind the ingredients into a coarse paste.
Ingredients should be broken down but not completely smooth. • The aroma of basil and garlic should be strong.
ADD
Add the Parmesan and Pecorino cheeses to the mortar.
GRIND
Continue to grind until the cheeses are well incorporated.
The mixture should start to become fragrant.
DRIZZLE
Slowly drizzle in the olive oil while continuing to grind, until a smooth, emulsified sauce forms.
The sauce should be thick and glossy.
SEASON
Season with salt (½ tsp) to taste. Mix well.
Taste and adjust seasoning as needed.
SERVE
Serve immediately or store in an airtight container in the refrigerator.
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