Description
A fragrant green sauce made from fresh basil, pine nuts, garlic, cheese, and olive oil, perfect for coating pasta.
Ingredients
- 60 g fresh Genovese basil leaves, stems removed
- 30 g pine nuts, lightly toasted
- 1½ garlic cloves (about 6 g)
- 30 g Parmigiano Reggiano, finely grated
- 15 g Pecorino Romano, finely grated
- 90 g extra virgin olive oil
- 3 g fine sea salt
Instructions
- Chill the processor bowl; put it in the fridge or freezer for about 10 minutes.
- Prepare the basil by washing and drying the leaves thoroughly.
- Toast the pine nuts in a dry skillet over medium-low heat for about 3 to 4 minutes until lightly golden.
- Pulse the garlic and salt in the chilled bowl for about 5 to 6 times until finely chopped.
- Add the toasted pine nuts and pulse another 6 to 8 times until coarsely ground.
- Incorporate the basil in short pulses, scraping down the sides until finely chopped.
- Add the grated Parmigiano and Pecorino and pulse to combine.
- Pour the olive oil slowly while pulsing until the pesto comes together.
- Check the texture; it should be coarse-creamy.
- Cook pasta in well-salted water and toss with pesto and pasta water off the heat.
Notes
To achieve the best flavor and color, ensure ingredients are kept cool and do not over-process.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Italian