This pesto Genovese is a classic Italian tradition that’s simple to toss together and has countless uses that extend way beyond tossing it with pasta.
Should You Use A Mortar and Pestle Or A Food Processor?
Many of our recipe testers swooned over the rustic and imperfectly uneven texture lent to the pesto by making it in a mortar and pestle. Others found it quite cumbersome to make this pesto in anything but a food processor. You know your technology threshold and your desire for rusticity better than anyone. We’ll let you figure out whether you should use a mortar and pestle or a food processor for yourself.
- Quick Glance
- 15 M
- 15 M
- Makes 8 (2-tbsp) servings | 1 cup
Place the basil leaves in a mortar and crush them with a pestle until they collapse into a pulp or toss the leaves in a food processor and process until they’re finely chopped.
Add the garlic and pine nuts and crush or pulse repeatedly until combined. Transfer everything to a bowl if you’d like a little more elbow room as you stir.
Using a metal spoon, as slowly as you can, add the 1/3 cup olive oil into the mixture 1 spoonful at a time. Then add the Parmigiano-Reggiano. If a more drizzle-friendly consistency is desired, add the remaining 2 tablespoons olive oil; otherwise, leave it as-is. Taste and, if you feel it’s necessary, season with salt to taste, although given how salty Parmigiano is, you may not need any added salt. Use immediately or, to store the pesto for later, pour it into a clean jar, top with just enough olive oil to completely cover the surface, screw on the lid, and tuck it away in the fridge for up to 3 weeks.
Recipe Testers' Reviews
Whether it was the fresh-from-the-farmers’ market first basil of the season (with roots still on the stems!) that I mashed by hand, the richness of the lightly toasted pignoli, or the quality of my oil, I don't know, but this was the sweetest, brightest-tasting pesto I’ve ever made or eaten.
While I eventually used the food processor, I started by crushing the basil leaves in the mortar with a pestle and tried to do the same with the garlic clove and a few nuts. And, it seemed fussy when I read it, but adding the olive oil by spoonfuls allowed incorporation into the emulsion without the basil–oil separation that sometimes occurs when you make the whole thing in a processor. After stirring in the Parmesan, a few grains of salt was all it took to bring all the flavors together.
Here’s another deceptively simple recipe for a classic most of us have made many times.
This pesto genovese is delicious. My friend and I couldn’t stop eating our pasta with pesto for lunch today!
I made it with my blender, as I don’t have a mortar and pestle. I really packed the basil leaves into my 1/2-cup measure. Because of the saltiness of the cheese, I didn’t add too much salt to the pesto but cooked the pasta in very salty water. I’m looking forward to using the leftover pesto later this week. And actually, now I might go to the fridge and take another bite of leftover pasta...