The traditional preparation method of Genovese pesto requires the ingredients to be ground in a large marble mortar with a wooden pestle:
Alternatively, all of the ingredients can be combined in a food processor or blender. However, the taste and texture won’t be quite as delicious.
3 cloves garlic, coarsely chopped
¾ teaspoon coarse salt
2 cups packed fresh basil leaves
⅓ cup pine nuts, lightly toasted
⅓ cup freshly grated Parmigiano Reggiano cheese
⅓ cup freshly grated Pecorino Sardo cheese
½ cup extra virgin olive oil (preferably Ligurian)
Recipe courtesy of La Brinca [1] restaurant in Ne, Italy. Photo: istockphoto.com.
Links
[1] http://www.labrinca.it/