Genoa-Style Basil Pesto Pounded in a Mortar

What you need

• 60 g (2 packed cups) fresh basil leaves, young, small leaves
• 30 g (3 tbsp) pine nuts, untoasted
• 2 cloves garlic, peeled
• 1 pinch coarse sea salt
• 50 g (1/2 cup) parmigiano reggiano, finely grated
• 20 g (1/4 cup) pecorino, finely grated
• 100 ml (scant 1/2 cup) extra virgin olive oil, mild

Method

Restated from the original video

1. 1

   Rinse the basil in cold water and dry it gently but thoroughly between towels. Wet leaves turn the sauce watery and dark.

2. 2

   Put the garlic and the salt in a large mortar and crush them to a smooth paste with the pestle.

3. 3

   Add the pine nuts and pound until they break down into a creamy mass.

4. 4

   Add the basil a handful at a time. Grind with a steady circular motion against the sides of the mortar, rather than bashing, until the leaves release a bright green liquid, 5-8 min in total.

5. 5

   Work in the parmigiano and pecorino until evenly blended.

6. 6

   Pour in the olive oil in a thin stream, stirring with the pestle, until the sauce is smooth and loose enough to drop slowly from a spoon.

7. 7

   Taste and add a little more salt if needed.

8. 8

   If using a food processor instead, chill the bowl and blade first and pulse in short bursts so the basil does not heat up and darken.

9. 9

   Use the same day, thinned with a spoonful of hot cooking water when serving. To store, cover the surface with a thin layer of oil and refrigerate for up to 3 days.

Imported from madcreationshub.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.