Basil Pesto (Pesto alla Genovese)


​Up until my trip to Italy, I always thought a mortar and pestle belongs to the Asian kitchen, and I only ever made my pesto in a food processor. It was only after I realized the startling difference in taste between the two methods that made me change my mind. The coarse texture and the mouth feel of pesto made by hand is simply divine. Do give this recipe a try!

Ingredients for Basil Pesto

30g pistachios or pine nuts or walnuts
80g fresh Italian basil leaves, packed 
1 garlic clove
1/2 teaspoon sea salt 
80g cup freshly grated Parmesan
​150g Papa's Grove extra-virgin olive oil
​1/4 teaspoon freshly ground black pepper, or to taste
1 tablespoon freshly squeezed lemon juice, optional
Special equipment needed: mortar and pestle OR food processor 

Recipe
Using a mortar and pestle is the ideal way to make pesto. 
  1. Start by crushing the nuts until creamy. Add basil, garlic and sprinkle sea salt; continue pounding.
  2. Add grated cheese, stir well using the pestle and drizzle olive oil, continue mixing. 
  3. Finally season with pepper to taste, and stir well.
  4. Toss with cooked hot pasta of your choice, dollop over baked potatoes, or use as a spread on toasted bread or crackers.
Although not traditional, I also add the rind of one medium lemon while pounding the garlic and a tablespoon of lemon juice towards the end to bring out the flavors.

Note: If using a blender, simply place all dry ingredients in the blender and pulse until finely chopped. While the blender is still running, add olive oil in a thin stream to emulsify.  Serve as above.
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
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