Pesto originated in Liguria, Italy, also known as the Italian Riviera. This recipe includes the traditional ingredients and preparation – with a mortar and pestle!
3 cloves garlic, coarsely chopped
3/4 teaspoon coarse salt
2 cups packed fresh basil leaves
1/3 cup pine nuts, lightly toasted
1/3 cup freshly grated Parmigiano Reggiano cheese
1/3 cup freshly grated Pecorino Sardo cheese
1/2 cup extra virgin olive oil (preferably Ligurian)
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.
Recipe courtesy of La Brinca restaurant in Ne, Italy. Photo: istockphoto.com.
Cynthia Ann says: Love the recipe! I actually put 4 cloves garlic in my recipe. I also one time did not have the Sardo cheese. Still was great which I mainly love over whole wheat pasta. It’s the best!
Katherine-Oldways says: Yum! Glad you enjoyed it, thanks for sharing!
Wayne says: What a wonderful and flavorful recipe. Will be number one for pesto. Thanks!
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