About this recipe:An authentic Genovese pesto. It's straight from Italy and you won't find a better recipe! This calls for a spoonful of Pecorino cheese, but you could also use all Parmesan in a pinch.
2 to 3 cloves garlic
2 tablespoons pine nuts
80g basil - rinsed, dried and leaves torn from stems
40g grated Parmigiano Reggiano cheese
10g grated Pecorino Sardo or Pecorino Romano cheese
100ml extra virgin olive oil, or as needed
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Method Prep:20min › Ready in:20min
Crush the garlic using a mortar and pestle. Add the pine nuts and crush with the garlic. Gradually add the basil leaves, working into a smooth paste using circular movements with the pestle.
Mix in the cheese using a wooden spoon, then stir in the oil till combined.
If you don't have a mortar and pestle, you can also use a food processor or blender. Chill the blade and container in the fridge for 1 hour and then process in pulses to avoid heating the pesto mixture. Add the basil, pine nuts and garlic in thirds, then follow with the cheese and oil as above.
To store in fridge for up to 1 month: place pesto in a jar, cover with olive oil and top with a lid.