Pesto Genovese
There are some classic sauce recipes that are worthy of continuing to celebrate, like pesto genovese, or basil pesto. Traditionally made by grinding the basil, pine nuts and garlic in a mortar and pestle, then adding olive oil and parmigiano reggiano, this sauce is perfect for pasta. Let’s be clear though, pesto can be used in so many other applications.
One of the biggest mistakes you can make with pesto though is pairing it with tortellini. While you may see this popularized in many delis and bodegas here in the states, it is quite taboo. Tortellini is an egg based pasta, which means it is excellent at absorbing liquids (i.e. in brodo). Pesto genovese is not a liquid based sauce, so the next time you want to make pesto, reach for a penne, short fusilli, gnocchi or farfalle instead! If you’re looking to change things up, check out my Ramp and Fennel Pesto too!
Total time: 10 minutes
Yield: 4-5 servings
Ingredients
1/3 cup toasted pinolis (pine nuts)
1 garlic clove, peeled, smashed and sliced
2 cups of fresh basil
1 tsp salt
1/2 tsp freshly ground pepper
1/2 cup extra virgin olive oil
1/3 cup parmigiano reggiano
Directions
In a food processor, pulse (do not blend) the basil, garlic, salt, pepper and pine nuts about 8-10 times. Scrape the sides and continue pulsing until the mixture becomes a chunky paste.
While pulsing the mixture, slowly pour the olive oil into the mixture in a steady stream. Scrape the sides. Add the parmigiano reggiano and pulse a few more times, scrape, and pulse again. Season to taste as necessary.