Pesto Sauce (Pesto Genovese)

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Pesto sauce (Pesto Genovese) is a classic Italian sauce made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. It originates from Genoa, Italy, and is a staple in many restaurants across America. This vibrant green sauce is perfect for pasta, sandwiches, and as a flavorful dip.

Ingredients

Basil - 3.5 oz
Olive Oil - 4 fl oz
Pistachios - 0.4 oz
Parmesan Cheese - 0.9 oz
Grated Pecorino Pepato Cheese - 0.5 oz

Step by Step guide

Step 1

Choose the best basil — the freshest. It should not be sprouted, but rather still small. We will only need the leaves, so we decisively cut off all the stems (you can throw them into tomato sauce; it won't hurt). When it comes to basil, we simply have to agree — it shouldn't be washed. It sounds strange, but that's what the Italians say. The most you're allowed to do is wipe it with a damp cloth.

Step 2

Place the prepared greens into a mortar along with the pine nuts. Recipes vary; sometimes, pine seeds (which come from a type of pine tree) are mentioned. Ideally, the mortar should be made of ivory, but marble is also acceptable. Continue with the next steps.

Step 3

Mash the basil with the nuts, then add half grated Parmesan and Pecorino cheese.

Step 4

Whisk together using whatever you have on hand, gradually adding olive oil. You can also add a bit more garlic. No salt is needed, as the pecorino takes care of that. You can add cheeses at the final stage.