Genoa's raw green treasure: basil, pine nuts, garlic, two cheeses, and oil. The food processor is allowed; the mortar is transcendent.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Yield: About 250 ml
Equipment
Small saucepan
Whisk
Prep checklist
Basil — leaves only, two big bunches
Pine Nuts — lightly toasted
Parmesan — grated
Pecorino Romano — grated
3 steps
Method
1
Toast the pine nuts in a dry pan over medium until golden and fragrant, 3 minutes — watch them; they burn on a whim.
3 min — timer available in cooking mode
2
Blitz (or pound) basil, nuts, garlic, and salt to a rough paste. Pulse — long blending heats and blackens basil.
Why this works
Everything cold helps: chill the bowl and blade 10 minutes and the pesto stays emerald.
3
Work in the oil, then fold in both cheeses by hand. Loosen with a spoon of pasta water when saucing.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Fridge 4 days under a film of oil; the surface may darken harmlessly.
Freezing
Freeze in cubes WITHOUT the cheese (add fresh when using) — 3 months of summer on demand.
Reheating
Reheat gently over low heat, whisking; butter- and egg-based sauces split when boiled. Loosen with a spoonful of warm water or stock.
Make ahead
Most sauces keep 3–5 days refrigerated and freeze in ice-cube trays for instant single portions. Emulsified butter sauces are best made within the hour.