A simple and classic pesto Genovese is made in a ”mortaio”. Mortaio is an Italian common name for a bowl, usually made from stone, marble or wood (very heavy), used for making pesto Genovese. In case you do not have one in your house you may use a grinder. Pesto Genovese is perfect for pasta, on a bruschetta, as a pizza sauce, garnish for soups, or paired with grilled meats.
- 30g fresh basil leaves
- 30g Parmigiano Reggiano cheese
- 15g Pecorino cheese
- 2 fresh cloves garlic
- 15g pine nuts
- 60ml extra-virgin olive oil
- pinch of kitchen salt
- 300 g pasta Mezze penne
Put in a mortaio fresh garlic cloves and start pounding it with the pestle. When totally crushed add basil leaves to cover the bowl almost to the top. Add the rest of basil leaves and repeat the process of pounding. Add pine nuts and pound them. Begin adding Parmigiano Reggiano and Pecorino cheese. Pour extra virgin olive oil and keep pounding very slowly.
Cook the pasta Mezze penne in salted boiled water till “al dente”. Check the instructions on the packaging fort the exact timing. Stir the pesto Genovese with spaghetti and serve it on a plate. Decor it with whole basil leaves.
I used in this recipe: