Saturday, July 20 2024

Pesto alla Genovese is one of the most famous raw sauces in the world.

The basic ingredients to prepare this exquisite condiment are: basil, garlic, Parmesan cheese, pecorino cheese, pine nuts, extra virgin olive oil and coarse salt.

To prepare the original Ligurian pesto recipe, it is essential to follow these rules: the pesto must be prepared by hand with a mortar; the processing must be quite fast, to avoid oxidation and preserve the flavors; the basil leaves, should not be washed, but only sprinkled.






Preparation: 15 minutes



  • 1 garlic clove
  • 30 fresh basil leaves
  • a pinch of salt
  • 1/2 cup of Parmigiano Reggiano cheese
  • 1/4 cup of Pecorino Romano cheese
  • 4 tbsp of extra virgin olive oil
  • 1 tbsp of pine nuts





After removing, with a dry cloth, the dust from the basil leaves, in a mortar we process the garlic clove with a pinch of coarse salt until it is reduced to a cream.

We add the basil leaves a little at a time, with a few grains of coarse salt (this will help to break up the fibers better).

The correct movement to follow is from left to right: this way leaves will crush on the walls of the mortar.

When we have crushed all the basil leaves add the pine nuts and continue to process until reduced to a cream.

At this point we add the cheeses, a little at a time, continuing to pound.

Once this is completed, the pesto will have a paste-like consistency.

It is time to add the extra virgin olive oil, a little at a time.


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