Pesto Genovese with Mortar and Pestle

 Pesto Genovese with Mortar and Pestle

This recipe was made with a mortar and pestle, however, it can also be made with a food processor.

While a food processor cuts the ingredients but not necessarily rupturing all of their cells to release aromatic compounds, a mortar and pestle do a great job of actually crushing individual cells, which results in much better flavor.

3 - 4 servings

15 – 30 minutes


  • 50 g fresh basil leaves
  • 7 tbsp olive oil
  • 30 g pecorino cheese 
  • 80 g parmesan cheese
  • 15 g pine nuts
  • 2 garlic cloves
  • A pinch of salt


  1. Put the garlic cloves into the mortar and grind to a paste then add a hand full of basil leaves at a time and each time add a little bit of coarse salt.
  2. When all the leaves have been crushed into a paste, add the pine nuts and crush them and mix together with the basil paste.
  3. Alternate adding the cheese and olive oil.
  4. Serve with pasta of your choice.


1 commentaire

  • oodiqhspmf

    Muchas gracias. ?Como puedo iniciar sesion?

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