Ingredients
- 2 cups fresh basil leaves (Genovese basil preferred), lightly packed
- 2-3 garlic cloves
- 1/4 cup pine nuts
- 1/4 cup finely grated Pecorino Romano
- 1/2 cup extra-virgin olive oil
- Coarse sea salt (traditional), or kosher salt, to taste
Description
enough to sauce 1 pound / 450 g pasta
Serving Size
4 people
Preparation Time
15 minutes
Cuisine(s)
Italian
Meal Type
Lunch or Dinner
Instructions
- Prepare the basil: Rinse basil leaves gently and pat completely dry. Any water left can dull the sauce.
- Crush the garlic and salt: In a mortar, pound the garlic with a pinch of coarse salt until a smooth paste forms. (Salt adds abrasiveness and helps protect basil’s bright green color.)
- Add the pine nuts: Add pine nuts and crush until they break down into a creamy consistency.
- Add the basil: Add basil leaves in small handfuls, using a gentle, circular grinding motion. Continue until the leaves are broken down into a vibrant green paste.
- Add the cheeses: Mix in the Pecorino Romano until fully incorporated.
- Stream in the olive oil: Slowly add the olive oil while stirring to create a smooth, spoonable pesto. Adjust to your desired thickness.
- Taste and adjust: Add a touch more salt if needed.
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