Pesto Genovese is a traditional Ligurian sauce made with fresh basil, extra-virgin olive oil, pine nuts, garlic, Parmigiano-Reggiano, Pecorino, and sea salt. The ingredients are traditionally crushed in a marble mortar to create a fragrant, creamy sauce without cooking.
Gently rinse the basil leaves under cool running water.
Spread the leaves on a clean kitchen towel and dry them completely without crushing or bruising them.
Place the garlic and coarse sea salt in a marble mortar.
Crush them with a wooden pestle until they form a smooth paste.
Add the pine nuts and continue crushing until creamy.
Add the basil leaves a small handful at a time.
Press the leaves against the sides of the mortar using gentle circular motions until they release their oils and form a bright green paste.
Add the Parmigiano-Reggiano and Pecorino, mixing until fully incorporated.
Slowly pour in the olive oil while stirring with the pestle until the pesto becomes smooth and creamy.
Do not heat the pesto directly, because high temperatures can dull the basil’s color and alter its fresh flavor. When serving it with pasta, loosen the sauce with a small amount of warm pasta water before tossing. The traditional consortium recipe uses seven ingredients: basil, olive oil, Parmigiano-Reggiano, Pecorino, pine nuts, garlic, and salt.
Use immediately, or transfer the pesto to a clean container and cover its surface with a thin layer of olive oil.
Refrigerate promptly until ready to serve.
