The Best Ligurian Pesto
Cook Time: 30 minutes
An authentic pesto recipe from the heart of Italy’s basil country.
2 tbsp. pine nuts, preferably Italian
1 tsp. kosher salt
2 garlic cloves, preferably a delicate red-skinned variety, peeled
2 bunches sweet Italian basil, leaves picked, thick stems removed (2 packed cups
6-8 tbsp. olive oil, preferably Ligurian
1 ⁄ 4 cup Parmigiano-Reggiano
1 ⁄ 4 cup Pecorino Fiore Sardo (Pecorino Sardo)
In a large mortar, add the pine nuts, salt, and garlic cloves. Using a large pestle, pound and scrape the ingredients into a very smooth paste, 5-7 minutes. Add the basil in small amounts, working it into the mixture after each addition, until all the basil has been added and the mixture is smooth and creamy, 15-20 minutes. Slowly add the oil while stirring with the pestle until emulsified. Add both cheeses and stir with the pestle to incorporate.
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