Pesto alla Genovese
Sure, you can just buy a jar from the store, but the homemade one is so, so, SO much more rich. The combination of fresh basil and fresh garlic give this so much flavour. I did in a mortar and pestle, but I can assume it would be way faster to make in a blender.
Ingredients
Original recipe by Marcella Hazan, presented by Ethan Chlebowski.
- 2 garlic cloves
- 20g of pine nuts
- 45g of basil leaves
- 30g of Parmesan
- 10g of Pecorino Romano
- 60ml of olive oil
- 20g of butter
- Salt for taste
Directions
If using a blender, just throw everything (without the fats) together with a big pinch of salt, and blend. Afterwards add the olive oil, mix, add butter, mix, and you’re done.
If using a mortar and pestle, first smash the garlic with salt, then one by one, mix in until incorporated, while adding a small pinch of salt each time - the pine nuts, basil leaves and finally both cheeses. When you have a paste, mix in the oil in 3-4 batches. Lastly, add the butter and add salt for taste.
Should be enough for 300g of pasta. Remember to mix it in with the pasta water before mixing it with the pasta.
