Pesto

Linguine and Pesto

In Genoa, where what we know as pesto is said to have originated, pesto is made simply by grinding together fresh basil, olive oil, garlic, nuts, and a strong country cheese. It is served exclusively on pasta.

Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream, then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency. Only then is a mix of Parmigiano-Reggiano and Pecorino added. To help incorporate the cheese a little extra-virgin olive oil is added.

Basil is a notoriously delicate herb, prone to wilting, or turning black, or simply losing its deliciously aromatic character, if roughly handled. If you can make pesto in a mortar, it is perhaps the best method.