Pesto sauce (Pesto Genovese)
4 servings
15 minutes
Pesto sauce is a legendary creation of Italian cuisine, hailing from sunny Genoa. Its rich flavor is a symphony of fresh basil, the nutty tenderness of pine nuts, the piquancy of two great cheeses—Parmesan and Pecorino—and the velvetiness of the finest olive oil. It embodies the spirit of the Mediterranean, where simple yet refined ingredients come together in perfect harmony. Pesto is traditionally served with pasta, especially trofie or Ligurian gnocchi, but its magnificence also shines when paired with meat, fish, vegetables or simply on toasted bread. Its preparation is an art that requires patience and respect for tradition: grinding in a mortar releases aromas that create something more than just a sauce—it becomes a true culinary masterpiece.
1
We take the best basil — the freshest. Not sprouted, but still small. We only need the leaves, we cut off all the stems (they can be thrown into tomato sauce, it won't be worse). Basil cannot be washed, that's what the Italians say. The maximum allowed is to wipe it with a damp cloth.
- Basil: 100 g
2
We load the obtained greens into a mortar along with pine nuts. Recipes vary; sometimes pine (this is a type of pine) is mentioned. Ideally, the mortar should be made of ivory, but marble is also acceptable.
- Pine nuts: 10 g
3
We grind basil with nuts, adding half grated Parmesan and Pecorino.
- Parmesan cheese: 25 g
- Pecorino cheese: 15 g
4
Whip whatever you are whipping, slowly adding olive oil. You can add a little garlic. No salt is needed - pecorino takes care of that. You can add cheeses at the last stage.
- Olive oil: 130 ml
- Basil: 100 g
- Parmesan cheese: 25 g
- Pecorino cheese: 15 g