Pesto alla Genovese

Prep time
15m
Servings
6
Pesto alla Genovese

I.Ingredeints

Quantity

  • 4 cups Basil
  • ¼ cup Pine Nut
  • 1 clove Garlic
  • ½ cup Parmigiano Reggiano
  • ¼ cup Pecorino Romano
  • ½ cup Oro Di Bolsena
  • ½ tsp Salt
  1. 1

    Prepare the basil

    Gently rinse the basil only if necessary, then dry it completely. Remove any thick stems.

  2. 2

    Crush the garlic and nuts

    Place the garlic, pine nuts, and salt in a mortar. Crush them into a smooth paste.

  3. 3

    Add the basil

    Add the basil a handful at a time, using a gentle circular motion to crush the leaves against the sides of the mortar.

  4. 4

    Add the cheeses

    Mix in the finely grated Parmigiano Reggiano and Pecorino Romano until evenly incorporated.

  5. 5

    Emulsify with the oil

    Slowly pour in the Oro Di Bolsena while stirring until the pesto is creamy and spoonable.

  6. 6

    Adjust and serve

    Taste the pesto and adjust with a little more salt or Oro Di Bolsena if needed. Use immediately or cover the surface with a thin layer of oil before refrigerating.

Pesto alla Genovese • Pietre Gemella