Pesto Genovese, originating from the bustling port city of Genoa in Liguria, Italy, is renowned as a culinary gem, treasured for its simplicity, freshness, and vibrant flavors. This iconic sauce, beloved by food enthusiasts worldwide, serves as a testament to the unmatched quality of extra virgin olive oil. With its aromatic blend of fresh basil, pine nuts, Parmigiano-Reggiano cheese, garlic, and the star ingredient – extra virgin olive oil – this recipe captures the essence of Mediterranean cuisine, highlighting the unparalleled depth and richness that olive oil brings to every dish.

Ingredients:

• 2 cups fresh basil leaves, packed
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts 
• 3 cloves garlic, peeled
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup freshly grated Pecorino Romano cheese
• Salt, to taste

Instructions:

• Prepare the Basil: Rinse the fresh basil leaves under cold water to remove any dirt or debris. Gently pat them dry with paper towels or a clean kitchen cloth.
• Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts until they are lightly golden and fragrant, shaking the pan occasionally to prevent burning. This should take about 3-4 minutes. Transfer the toasted pine nuts to a plate and let them cool.
• Crush the Garlic: Using a mortar and pestle, crush the peeled garlic cloves into a smooth paste. Alternatively, you can finely mince the garlic with a knife.
• Combine Ingredients: In the mortar (or a food processor if you prefer), add the basil leaves, toasted pine nuts, and crushed garlic. Begin to crush and grind the ingredients together until they form a coarse paste.
• Incorporate Cheese: Gradually add the grated Parmigiano-Reggiano and Pecorino Romano cheeses to the mortar, continuing to grind and mix until the cheese is well incorporated into the mixture.
• Drizzle in Olive Oil: While continuously stirring the mixture, slowly drizzle in the extra virgin olive oil until the pesto reaches a smooth, creamy consistency. You may adjust the amount of olive oil to achieve your desired thickness.
• Season to Taste: Taste the pesto and season with salt as needed, keeping in mind that the cheeses already contribute some saltiness to the sauce. Add salt sparingly and adjust according to your preference.
• Serve or Store: Pesto Genovese is best enjoyed fresh, spooned over cooked pasta, spread on crusty bread, or used as a flavorful sauce for grilled meats and vegetables. If storing, transfer the pesto to an airtight container and refrigerate for up to one week. To prevent oxidation, you can drizzle a thin layer of olive oil over the surface of the pesto before sealing the container.

Buon Appetito!