Pesto Alla Genovese

The traditional and BEST way to make pesto. After all it’s called pesto because it is pounded with a pestle!

Why A mortar & pestle?

1. A pestle grinds more than slice so it gives a better texture.
2. The cell walls break down differently from pounding/grinding than they do from slicing/chopping.
3. Flavor is unmatched and you will use less/have more for storing.

Traditional pesto alla genovese contains only these ingredients:

• Basil
• Garlic
• Olive oil
• Nuts (usually pine nuts)
• Cheese
• Salt

Now I will admit that this process is a labor of love. It takes time, patience, and muscle! There is absolutely nothing wrong with blending pesto but there is something so authentic and beautiful about creating food the traditional way that has been done for centuries.  

Here is a link to the one I use- https://www.amazon.com/dp/B0BX6YBT6Z/ref=cm_sw_r_as_gl_apa_gl_i_RNP9091XQ7YR2WGPQ7RK?linkCode=ml1&tag=jenniferbruma-20&fbclid=IwAR21SsPKPU-0i9zZBLaLFPVE6BXdisHkaHY6wKW4RQcgR06V1dlDCygVq5s&th=1

It is beautiful and built to last as it is made from 100% natural Granite.

Here is the recipe measurements I roughly go by. You can adjust to your needs.

Ingredients:

• 2-3 cloves garlic
• 1/2 tsp salt
• 2 tbsp pine nuts (can toast)
• 1/4 cup Parmesan Reggiano, grated or thinly sliced •Large bunch of fresh basil
• 1/2 cup olive oil

Directions:

1. Start by pounding/mashing the garlic, to make a paste.
2. Using circle motions to grind it down and really release the oils.
3. Add salt.
4. Next goes the pine nuts.
5. Now the basil. Begin to grind and add a little olive oil if needed. This is where the muscles come in. Grind and mash util the leaves are chopped and begin to form a paste.
6. Add more oil and continue to work with the stone to break it down.
7. Add all the oil at the end when you have the texture you desire.
8. Store in a air tight container with an extra layer of olive oil on top. Keeps for about a week or freeze for later use.
9. ENJOY!