Pesto alla Genovese

Method

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1. Blanch the basil leaves for 5 seconds in boiling water, then plunge into iced water. Drain and squeeze dry in a tea towel. This locks in the colour.

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2. Toast the pine nuts in a dry pan for 3 minutes until barely golden, then cool completely.

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3. In a mortar, pound the garlic with the coarse salt into a paste — the salt crystals act as an abrasive.

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4. Add the basil a handful at a time, grinding with a circular motion against the sides rather than pounding straight down.

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5. Work in the pine nuts until the paste is creamy, then the two cheeses.

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6. Drizzle in the olive oil slowly, stirring with the pestle rather than grinding, until the sauce is loose and glossy.

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7. Cook the pasta, reserving 150 ml of water. Toss the pasta with the pesto off the heat, loosening with pasta water — never heat pesto directly or it will turn bitter and dull.

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Chef’s Tips

• If you use a food processor, chill the bowl and blade first and pulse in short bursts to limit heat.
• Traditional Ligurian pesto pasta includes boiled potato cubes and green beans cooked in the pasta water. Try it once.
• Cover stored pesto with a 5 mm film of olive oil to seal it from air.

Pairing Suggestions

• Vermentino from Liguria is the local pairing
• Serve with green beans and waxy potatoes tossed through
• Lemon granita to finish

Storage & Reheating

Refrigerate under a layer of oil for 5 days, or freeze in ice-cube trays for 6 months. Add the cheese after thawing if freezing for best texture.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.