Genoa's raw green treasure: basil, pine nuts, garlic, two cheeses, and oil. The food processor is allowed; the mortar is transcendent.
60 g
🌿 Basil ›
leaves only, two big bunches
40 g
🌰 Pine Nuts ›
lightly toasted
20 g
🧀 Pecorino Romano ›
grated
Mise en place
Before you start
Yield: About 250 ml
Prep checklist
Basil — leaves only, two big bunches
Pine Nuts — lightly toasted
Toast the pine nuts in a dry pan over medium until golden and fragrant, 3 minutes — watch them; they burn on a whim.
Blitz (or pound) basil, nuts, garlic, and salt to a rough paste. Pulse — long blending heats and blackens basil.
💡
Everything cold helps: chill the bowl and blade 10 minutes and the pesto stays emerald.
Work in the oil, then fold in both cheeses by hand. Loosen with a spoon of pasta water when saucing.
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.
Wine pairing
Follows the dish it dresses.
Beer pairing
Follows the dish it dresses.
On the plate
Serve it with
Garnish
A final swirl of butter or oil
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