Basil Pesto (Pesto alla Genoese)
.
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
1 large clove garlic
1/2 teaspoon sea-salt
75g fresh Ligurian or Genoese basil (with narrow leaves), cleaned with a soft cloth
25g pistachios or pine nuts or walnuts
105g freshly grated Parmegiano Reggiano
45g freshly grated Pecorino Romano
150g extra-virgin olive oil
1/4 teaspoon freshly ground black pepper, or to taste
Special equipment needed: mortar and pestle OR food processor
Recipes
Using a mortar and pestle is the ideal way to make pesto.
Using a mortar & pestle, start by crushing the garlic clove with a pinch of sea-salt, until creamy.
Add basil with another pinch of salt. The coarse sea-salt will help crush the fibers and retain the bright green color of the leaves. Continue to crush the basil by circling the pestle against the sides of the mortar, until pulpy.
Add pine-nuts (or other nuts of your choice), and continue to cream.
Add grated cheeses - stir well using the pestle. Drizzle olive oil in a thin stream, and continue stirring with the pestle until the sauce is homogenous.
Finally season with more salt & pepper to taste - stir well.
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 sometimes 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.
Tips:
1. 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.
2. Use fresh, smooth basil that is not crumpled or wilted to prevent oxidation.
3. Use a sweet, ripe olive oil to balance out the aroma of basil and heat from garlic.
Storage Instructions:
Refrigerate pesto for 2-3 days with a thin layer of olive oil on top, to prevent oxidation. Pesto also freezes well - simply thaw in the refrigerator before use.