Pesto Genovese

Ingredients

• 80 g fresh basil, Genovese variety, leaves only, gently washed and dried
• 30 g roasted pine nuts, Mediterranean variety, unsalted
• 30 g Parmigiano Reggiano DOP aged 24 months, finely grated
• 15 g Fiore Sardo DOP cheese, finely grated — optional, for sharpness
• 2 cloves garlic, peeled
• 120 ml extra virgin olive oil, Ligurian, first cold-pressed, fruity finish preferred
• 5 g sea salt
• 1 g Tellicherry black pepper, freshly ground

Method

1. 1
   Place basil leaves, pine nuts, garlic, and sea salt into a large mortar.
2. 2
   Using a pestle, gently pound and crush ingredients together in a circular grinding motion until basil is bruised and oils begin to release (3 minutes); do not pulverize (use a food processor only as a last resort, as it damages basil's structure).
3. 3
   Transfer mixture to a glass bowl; add grated Parmigiano Reggiano and Fiore Sardo if using, stirring gently with a wooden spoon.
4. 4
   Slowly drizzle extra virgin olive oil into the bowl while stirring gently with a wooden spoon in one direction only, emulsifying the pesto (2 minutes).
5. 5
   Taste and adjust salt and pepper; pesto should be vibrant green, with visible basil leaves and a fresh, bright aroma.
6. 6
   Store in a glass jar with a thin layer of olive oil on top to prevent oxidation; refrigerate and use within 5 days, or freeze in ice cube trays for up to 3 months.