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.
15 min total, minimal dishes
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.
15 min total, minimal dishes
Key move
Grind the ingredients with a mortar and pestle to achieve the perfect coarse yet creamy texture.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Mortar and Pestle
- Knife
The Mise en Place
5 of 7Your prep station before cooking begins
The Aromatics (0/1)
The Spice Blend (0/1)
The Pantry (0/2)
Other (0/3)
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.
Chef's Notes
Use a mortar and pestle for the most authentic texture and flavor. A food processor can bruise the basil.
Toast pine nuts lightly before adding to enhance their nutty flavor and aroma.
Stir into pasta, spread on sandwiches, or dollop onto grilled chicken or fish.
Pesto can be made 2-3 days ahead. Store in an airtight container with a thin layer of olive oil on top to prevent browning.
The Method
COMBINE
In a mortar, combine the basil leaves, pine nuts (½ cups), and garlic (2 cloves).
Oxidation risk: Over-pounding the basil will turn the leaves dark and bitter; grind until just broken down.
Basil, pine nuts, and garlic are in the mortar.
GRIND
Use the pestle to grind the ingredients into a coarse paste.
Oxidation: Work quickly to prevent the basil leaves from turning dark brown due to exposure to air.
Ingredients are ground into a coarse paste.
ADD
Add the Parmesan and Pecorino cheeses to the mortar.
Texture imbalance: Adding all cheese at once makes the mixture too dry and difficult to emulsify.
Cheeses have been added to the mortar.
GRIND
Continue to grind until the cheeses are well incorporated.
Over-grinding: Stop as soon as the cheese is incorporated to avoid breaking the oil emulsion and turning the pesto oily.
Cheeses are well incorporated into the mixture.
DRIZZLE
Slowly drizzle in the olive oil while continuing to grind, until a smooth, emulsified sauce forms.
Broken emulsion: Adding oil too quickly will cause the sauce to separate and lose its creamy consistency.
A smooth, emulsified sauce has formed.
SEASON
Season with salt (½ tsp) to taste. Mix well.
Over-salting: Both cheeses are naturally salty; taste before adding any additional salt.
Pesto is seasoned to taste and mixed well.
SERVE
Serve immediately or store in an airtight container in the refrigerator.
Oxidation risk: Exposure to air causes the bright green basil to turn dull brown quickly.
Pesto is ready to be served or stored.
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