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Pestle and Mortar Pesto

Pestle and Mortar Pesto

Tempo  Preparation time: 20 minutes
Dosi Serves: 4 persone
Difficoltà Difficulty: Easy


• 4 bunches Genoese Basil D.O.P. (60-70g of leaves)
• 30g Pine Nuts
• 60g Parmigiano Reggiano, grated
• 40g Fiore Sardo (Sardinian Pecorino Cheese), grated
• 1-2 cloves Garlic (the traditional recipe calls for Garlic from Vessalico, typical of Imperia Province)
• 10g (1/2 oz) Sea Salt
• 2.5-3 cups Extra Virign Olive Oil (the traditional recipe calls for Extra-Virgin Olive Oil from the Italian Riviera D.O.P.)

Preparazione Directions

1. Wash basil leaves in cold water and dry on a dish cloth, being careful not to crumple.

2. Mash one clove of garlic and pine nuts, using the mortar and pestle. Once ingredients have reached a creamy consistency, add a few grains of sea salt and the basil leaves.

3. Once leaves release a shiny, green liquid, add both Pecorino and Parmigiano Reggiano, as well as a few drops of olive oil.

The process must be as quick as possible, so as to avoid oxidation. Genoese Pesto is best served with Italian first courses, such as potato gnocchi and a number of different types of pasta (from trofie, bavette and linguine to tagliatelle, tagliolini and lasagne).

Buon Appetito !