Name: Classic Genovese basil pesto
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 60 g fresh basil leaves (young, tender leaves only); 30 g pine nuts, lightly toasted; 2 small garlic cloves; 40 g Parmigiano Reggiano, grated; 20 g Pecorino Sardo, grated (or more Parmigiano); 120 ml extra-virgin olive oil (Ligurian if possible); ¼ tsp flaky sea salt

I

Ingredients for 4

Scale

60 gfresh basil leaves (young, tender leaves only)
30 gpine nuts, lightly toasted
2 smallgarlic cloves
40 gParmigiano Reggiano, grated
20 gPecorino Sardo, grated (or more Parmigiano)
120 mlextra-virgin olive oil (Ligurian if possible)
¼ tsp flaky sea salt

II

Method

I
Rinse the basil leaves gently, pat completely dry — bruised or wet basil turns muddy.
II
In a mortar, crush the garlic with the salt into a paste.
III
Add the pine nuts, pound to a coarse paste.
IV
Add the basil leaves a handful at a time, grinding with a circular motion (not pounding — that oxidizes them) until you have a bright green paste.
V
Work in the cheeses.
VI
Slowly drizzle in the olive oil, stirring with the pestle, until the pesto is loose but spoonable.
VII
Taste and adjust salt.

III

Notes & variations

If you must use a food processor, pulse briefly and use ice cubes to keep the blades cold — heat turns basil black. Store with a thin film of oil on top and use within 3 days, or freeze in ice-cube trays.

Culinary use only

This is a culinary recipe. It is not medical advice. Some plants have contraindications or interact with medication — check the linked plant profile before use, and consult a healthcare professional for medicinal questions.

IV

Featured from the herbarium

1 plant

Basil

Ocimum basilicum

main

V

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