Sauces
Italian
ItalianClassic Pesto
A fresh basil pesto for pasta, sandwiches and roasted vegetables. The basic tier jazzes up a jar, the better tier blitzes fresh basil, pine nuts and Parmesan in a processor, and the ultimate tier is pounded by hand in a pestle and mortar with Genovese basil and aged Parmigiano.
Vegetarian
Gluten-free
Ultimate version
Pounded by hand in a pestle and mortar with Genovese basil and aged Parmigiano.
Per serving£1.38
Total cost£5.50
Time20 min
Ingredients for 4
- 70 g Genovese basil , young leaves only
- 30 g pine nuts , Italian, untoasted
- 1 clove garlic , green germ removed
- 1 pinch coarse sea salt
- 40 g Parmigiano Reggiano , 24-month, finely grated
- 15 g Pecorino Sardo , finely grated
- 90 ml Ligurian extra virgin olive oil , mild and fruity
Method
- Pound the garlic with the coarse sea salt in a marble mortar to a smooth paste.
- Add the pine nuts and grind to a creamy pulp.
- Add the basil leaves a handful at a time, crushing them against the sides of the mortar with a circular grinding motion until you have a vivid green paste.
- Work in the grated Parmigiano and Pecorino until thick and well combined.
- Gradually trickle in the olive oil, stirring constantly, until you have a loose, glossy sauce.
- Taste and adjust the salt, then use immediately for the freshest colour and aroma.
Equipment
- pestle and mortar
The three ways, side by side
Budget
A jar of green pesto loosened and brightened with fresh extras.
Better
Made fresh in a food processor with basil, pine nuts and Parmesan.
Ultimate
Pounded by hand in a pestle and mortar with Genovese basil and aged Parmigiano.