Pesto alla Genovese (Ligurian — Marble Mortar Cold Method)

Ingredients

• 30 g Genovese basil, DOP protected, young leaves
• 50 g Parmigiano Reggiano DOP, aged 24 months, finely grated
• 25 g Pecorino Romano DOP, finely grated
• 30 g pine nuts, Italian, lightly toasted
• 2 cloves garlic, Ligurian white, peeled
• 90 ml extra virgin olive oil, Ligurian DOP, cold-pressed
• 2 g sea salt, Maldon
• 1 pinch Tellicherry black pepper, freshly ground

Method

1. 1
   Toast pine nuts in a dry pan over medium heat for 2 minutes until fragrant; cool completely.
2. 2
   Pound garlic and sea salt together in a marble mortar with pestle until a fine paste forms.
3. 3
   Add basil in small handfuls, gently bruising and folding against the mortar wall to avoid oxidation.
4. 4
   Fold in cooled pine nuts, crushing slightly to release oils.
5. 5
   Add Parmigiano Reggiano and Pecorino Romano in three additions, folding gently between each.
6. 6
   Drizzle cold olive oil slowly while folding with circular motions until emulsified into a thick, loose paste.
7. 7
   Season with Tellicherry black pepper and taste for salt balance.
8. 8
   Transfer to a glass jar and store covered with a thin layer of olive oil.