RCI-SC.005.0127.001
Pesto
Pesto is a sauce that originates in the city of Genoa in the Liguria region of northern Italy (pesto alla genovese). It can be used as a sauce for pasta or meat, or can be used as an ingredient in a variety of dishes.
Prep25 min
Cook0 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- (100g) fresh basil4 oz
- approx. 8 oz (200g) extra virgin olive oil1 unit
- freshly grated Pecorino Romano or Parmigiano-Reggiano cheese or a 1:1 mixture.1/3 cup
- 1/4 cup
- 4 cloves
- Freshly ground salt and pepper (to taste)1 unit
Method
1
Peel the garlic cloves and lightly toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until golden and fragrant. Remove from heat and allow to cool completely.
3 minutes
2
Wash and thoroughly dry the fresh basil leaves, removing any tough stems. Pat them dry with paper towels to prevent excess moisture from diluting the sauce.
5 minutes
3
Place the garlic and a pinch of coarse salt into a marble mortar and grind with the pestle in a circular motion until a smooth paste forms.
3 minutes
4
Add the toasted pine nuts to the mortar and continue grinding until they are fully incorporated into the garlic paste.
3 minutes
5
Add the fresh basil leaves in small batches, grinding and crushing them into the paste using a firm circular motion until a vibrant green mixture forms.
5 minutes
6
Stir in the freshly grated Pecorino Sardo or Parmigiano-Reggiano cheese and mix thoroughly into the basil mixture.
2 minutes
7
Slowly drizzle in the extra-virgin olive oil while stirring continuously until the pesto reaches a smooth, creamy, and well-emulsified consistency. Taste and adjust seasoning with salt as needed.
3 minutes
8
Toss the freshly cooked and drained pasta with the pesto sauce, adding a splash of reserved pasta cooking water to loosen the sauce if necessary. Serve immediately with extra grated cheese on top.
2 minutes