Basil pesto alla Genovese | knife or mortar & pestle method

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***RECIPE***

By weight: 1 part garlic + 2 parts nuts + 2 parts hard cheese + 5 parts basil + pinch of salt + enough olive oil to make it saucy

For a single portion:

1 garlic clove (5g), peeled
1 handful (10g) pine nuts (or any other nut)
1 handful (10g) grated pecorino or parmesan cheese
1 big bunch (25g) fresh basil leaves
pinch of salt
pinch of sugar (not traditional but I think it's nice)
good olive oil
pasta (1/4 lb, 113g is a generous single portion)

Start boiling your pasta in salted water before you make the pesto.

If using a knife or a food processor, chop up the garlic clove then start chopping it into the nuts. When you've done about all you can do, start chopping in the basil leaves and then the cheese. When you've chopped everything as fine as possible, sprinkle over a pinch of coarse salt (and sugar, if using) and then grind the mixture into your cutting board with the side of your knife. Try to get the smoothest paste you can.

If using a mortar & pestle, put in the garlic clove along with a pinch of coarse salt (and sugar, if using) and grind until virtually liquified. Grind in the nuts until smooth. I think it's easier to chop the basil up with a knife first before grinding it in, along with the cheese. I also find it helps to switch from a stone pestle at this stage to a wooden spoon for the last bit of grinding.

Stir in enough olive oil to get a thick, saucy consistency. Drain the pasta, reserving a little bit of the starchy water to mix into the sauce. Stir in the pesto and adjust the consistency with pasta water and/or more olive oil.

NOTE: If you want your pesto to stay green permanently, dump it in the boil water before you do anything else. Stir it in there for 10 seconds, then immediately remove it to a bowl of ice water. Squeeze it dry and chop it as fine as possible. Then boil your pasta and do everything else.

Видео Basil pesto alla Genovese | knife or mortar & pestle method канала Adam Ragusea