Genovese Pesto

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Genovese Pesto


  • 60/70g Basil leaves
  • 40-60g Matured Parmigiano Reggiano
  • 30g Pine nuts
  • 20-40g Pecorino Sardo
  • 60-80cc Extra Virgin Olive Oil
  • 10g Coarse salt
  • 1 or 2 Garlic cloves


After washing the basil leaves, dry them carefully on a cloth.

Put the garlic in a large marble mortar together with a few grains of salt and start to stomp with the pestle. Add the pine nuts and continue to stomp.

Add the basil leaves while gently stomping, then add the two cheeses and mix.

Soften the mixture by slowly pouring the oil until you get a homogeneous and creamy mixture. Then transfer it into a bowl and finish mixing it with the remaining oil with a wooden spoon

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