- 2,5 oz Basil
- 2 oz Parmigiano Reggiano
- 1 oz pinenuts
- 1 ts salt
- 2,5 oz EVO
- 1 oz Pecorino Romano
- 2 cloves of garlic
Rinse them briefly under cold running water 2, then transfer them to a cloth and dry them by dabbing and rubbing gently 3. Pay attention to the hollow of the leaf where the water collects, they must be very dry.
Take a marble mortar and insert the garlic cloves removed from the core and divided in half 4. Work the garlic with a wooden pestle until you obtain a cream 5. At this point add the pine nuts 6 and proceed in the same way
Add the basil leaves 8 and the coarse salt, Always start first with percussion movements and then continue with rotational movements.
When the consistency is creamy and homogeneous, add the Pecorino into chunks and pound in the same way to incorporate it, then add the Parmigiano Reggiano DOP Stravecchio and do the same thing.
When all the ingredients are reduced to a cream, pour the oil and swirl the pestle for a few more moments. Your pesto alla genovese is ready to be used!