Traditional Basil Pesto

From Nonna Rosalia of Porticello, Sicily

Introduction from Nonna:

“Ahh, this one comes from up north, in Liguria, but every real Italian nonna knows how to make a proper pesto. You don’t cook this sauce, tesoro. It’s fresh, raw, and alive—like the sea breeze in Genova!”

Ingredients:

- 2 cups (packed) fresh Genovese basil leaves

- 2 tablespoons pine nuts

- 1 small garlic clove

- ½ cup extra virgin olive oil (cold-pressed is best)

- ½ cup freshly grated Parmigiano-Reggiano

- ¼ cup freshly grated Pecorino Romano

- Salt to taste

Optional traditional method: Use a marble mortar and wooden pestle for authenticity.

Instructions:

1. Rinse the basil gently and pat dry completely.

2. In a mortar (or food processor if you're in a hurry), combine garlic and pine nuts. Crush into a smooth paste.

3. Add basil leaves a handful at a time, grinding in a circular motion until fully broken down and aromatic.

4. Drizzle in olive oil slowly while continuing to blend until creamy.

5. Mix in the cheeses and season with salt to taste. Do not heat.

6. Use immediately or store in a sealed jar with a thin layer of oil on top to preserve freshness.

Nonna tip: Never cook pesto. It’s like kissing a rose with a frying pan—madness!

Serving Suggestions:

Traditionally served with trofie or trenette pasta and a boiled potato. Add a few green beans for the true Ligurian experience.

Buon Cibo Market Tip:

At Buon Cibo, we carry fresh Ligurian basil, imported Italian pine nuts, and artisan Parmigiano & Pecorino—everything you need to make real pesto like Nonna (without hunting down a marble mortar!).