Pesto Genovese is made with seven sacred ingredients: basil, extra-virgin olive oil, Parmigiano-Reggiano, Pecorino Romano, Mediterranean pine nuts, garlic, and salt. We do our best here in Montana, which is why I substitute walnuts for pine nuts, but I am over the moon about locally grown basil becoming more readily available—thanks to Yellowstone Valley Farms, Root Cellar Foods, and Chance Farm.
A mortar and pestle are the traditional tools of preparation, as they create the best texture and flavor (not to mention a heavenly aroma in your kitchen), but you can make pesto in a food processor too.
Recipe published in Edible Bozeman‘s Summer 2021 issue; photograph by Samantha Lord
Authentic Italian Pesto
adapted from Nuova Marmotecnica’s recipe, originating in Carrera, Italy; makes about 1 cup, enough to sauce 1 pound of pasta
Ingredients
- 1 clove garlic
- several pinches flaky salt (½ teaspoon maximum)
- 2–4 tablespoons toasted walnuts or pine nuts
- 2 cups basil leaves
- ½ cup Parmigiano-Reggiano, grated
- ½ cup extra-virgin olive oil
Instructions
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Using a mortar and pestle, crush the garlic with several pinches of salt. Add the walnuts and crush into a paste.
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Add the basil leaves gradually, using a circular motion to crush and tear the leaves against the wall of the mortar. After all the basil is incorporated, add the cheese and olive oil in a thin stream and stir with the mortar to incorporate. As you mix, remember these words from Nuova Marmotecnica, the makers of a fine selection of marble mortars and pestles: “[It is] ideal to marry all the ingredients without overwhelming them.” Buon appetito!
