Pesto alla Genovese | Pesto Sauce

Only the Italians can take just a few fresh ingredients and transform them into a satisfying, vibrant, raw sauce. I use a pestle and mortar to make my pesto sauce because the smell is so intoxicating as I mash everything together. Feel free to dump all the ingredients, except the cheeses, into a blender or food processor. Stir in the Parmesan and Pecorino.

To make it Ligurian style, add steamed potatoes and green beans! Serve with a chilled bottle of Madrevite Elve Grechetto.

Receipt Date: August 7, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

4 cups Fresh Basil

3 Garlic Cloves

1/4 cup Pine Nuts, lightly toasted

1/4 cup Parmesan Cheese, grated

1/4 cup Pecorino Cheese, grated

1/2 cup EVOO

Pinch of Sea Salt

Directions

Put the garlic in a mortar and mash it with a pestle until a paste is formed. Add the basil, a quarter at a time, then the pine nuts and sea salt. Keep squashing the ingredients into a paste. Lastly, add the EVOO, a little at a time, continuing to incorporate into the paste until it is smooth and fluid. Stir in the cheeses. Pesto can be stored in the refrigerator for up to 2 days.