Go Back
–+ servings
Pesto Genovese in mortar

Pesto Genovese

Balazs Szilagyi
Homemade pesto Genovese in a mortar and pestle
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Sauce
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 2 cups basil leaves fresh, 50 g
  • 7 tbsp olive oil extra virgin, 100 ml
  • 6 tbsp Parmesan Cheese grated
  • 2 tbsp Pecorino cheese grated
  • 2 cloves garlic
  • 1 tsp pine nuts
  • salt

Instructions
 

  • Wash your basil leaves and dry them of excess water by placing them on a paper or kitchen towel. Grate your cheese, crush garlic cloves with a knife to make it easier to mash in the mortar.
  • Put the basil leaves and garlic into a mortar or a blender and start mashing them.
    Basil leaves and garlic in a mortar
  • When you get a mushy consistency with some bits of basil leaves in it, add the pine nuts and continue mashing. Pine nuts will absorb most of the moisture content of the basil leaves, and your mixture is getting to look more and more like a real pesto Genovese.
  • Add the grated cheese and continue mashing. At the end of this stage your pesto will be quite dry.
  • At last, add the extra virgin olive oil and stir thoroughly.
    Pesto Genovese in mortar
Tried this recipe?Let us know how it was!