The Best Pesto Alla Genovese (Classic Basil Pesto Sauce) Recipe

1. 1

   Using a mortar and pestle, combine garlic and sea salt and grind to a paste.

2. 2

   Add pine nuts and continue to crush with pestle, smashing and grinding them, until a sticky, only slightly chunky, beige paste forms.

3. 3

   Add basil leaves, a handful at a time, and pound and grind against the walls of the mortar. Continue until all basil leaves have been crushed to fine bits.

4. 4

   Add both cheeses, then slowly drizzle in olive oil, working it into the pesto with the pestle until a fairly smooth, creamy, emulsified, sauce forms. Add more oil, if desired.

5. 5

   , or transferred to a jar or container, covered with a small layer of olive oil, sealed, and refrigerated overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.