Pesto Genovese

The method

Step by step

1. 1

   Measure and gather all ingredients, ensuring the basil is washed and thoroughly dried.

   Cook’s note: Drying the basil completely is crucial to prevent the pesto from becoming watery and to ensure a vibrant green color.

2. 2

   Add the fresh basil leaves, pine nuts, and peeled garlic cloves into the bowl of a food processor.

   Cook’s note: For a more intense nutty flavor, lightly toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant and golden brown before adding them to the food processor.

3. 3

   Pulse the ingredients a few times, about 15-20 seconds, until they are roughly chopped and combined.

   About 1 min

   Cook’s note: Avoid over-processing at this stage; you want a coarse texture before adding the cheese.

4. 4

   Add the grated Parmesan cheese, salt, and black pepper to the food processor.

   Cook’s note: Freshly grated Parmesan will melt more smoothly into the pesto than pre-shredded cheese, which often contains anti-caking agents.

5. 5

   With the food processor running on low speed, slowly drizzle in the extra virgin olive oil in a steady stream.

   About 3 min

   Cook’s note: Adding the oil gradually allows it to emulsify properly with the other ingredients, creating a smooth, creamy pesto rather than an oily separation.

6. 6

   Continue processing until a smooth, vibrant green paste forms, stopping occasionally to scrape down the sides of the bowl with a spatula.

   About 1 min

   Cook’s note: Scraping down the sides ensures all ingredients are fully incorporated and prevents larger pieces from being left unblended.

7. 7

   Taste the pesto and adjust the seasoning with additional salt or pepper if desired.

   Cook’s note: Remember that Parmesan cheese is salty, so taste before adding too much extra salt.