Pesto alla Genovese

• Add ingredients gradually: Start with garlic and salt to create a creamy base, then pine nuts, then basil leaves a few at a time.
• Gentle grinding: Use a circular motion to crush, not pound, the basil to preserve its green colour and fresh flavour.
• Add olive oil slowly: Drizzle in olive oil bit by bit while mixing to emulsify the sauce.
• Don’t bruise the basil: Handle basil leaves gently to avoid bitterness and discolouration.
• Food processor: This is faster than using a pestle and mortar but can make the pesto bitter and discoloured. To mitigate this: 
  
  
  • Chill the blade and bowl beforehand to reduce heat buildup.
  • Still add the ingredients gradually in the same order.
  • Pulse in short bursts to stop the pesto from overheating and becoming bitter.
  • With the processor running on low, slowly pour olive oil through the feed tube for a smooth emulsion.
  • Scrape down sides frequently to ensure even blending.

• A variety of nuts can be used instead of pine nuts such as walnuts, cashews and almonds. Personally, I find blanched almonds mimic the flavour or pine nuts the most closely.
• Pecorino Romano is saltier and sharper than Pecorino Fiore Sardo but can be replaced in a slightly less than equal amount.

Transfer pesto to an airtight container to limit air exposure. Pour a thin layer of extra virgin olive oil on the surface of the pesto before sealing. This helps prevent oxidation and browning. Avoid storing in metal containers.

• Refrigeration: Promptly store the pesto in the fridge and use within 3–5 days for best flavour and colour.
• Freezing: For ease of consumption, portion pesto into ice cube trays or small containers and freeze. Once frozen, transfer cubes to a freezer bag and store for up to 3 months.

   

   

Thaw in the fridge or gently at room temperature before use. Bring pesto to room temperature and stir before serving if refrigerated.