outlook-b

Join! 12 weeks for $1

The Milk Street Cookbook

Season 3 Signed

SIGNED COPIES NOW AVAILABLE, LIMITED QUANTITIES

Milk Street Recipe
Milk Street Bowtie Pesto alla Genovese

Pesto alla Genovese

30 minutes

Pesto alla Genovese

Free

Good-quality cheese is essential for rich, full-flavored pesto. Seek out true Italian Parmesan, as well as pecorino Sardo, a sheep's milk cheese from Sardinia. If you can't find pecorino Sardo, don't use pecorino romano, which is too strong; instead, opt for Manchego, a Spanish sheep's milk cheese. Roughly chopping the basil by hand before adding it to the food processor minimizes the mechanical action needed to break down the leaves so the pesto won't become too smooth. To store pesto, press a piece of plastic wrap against its surface and refrigerate up to 3 days.

1 3/4 ounces Parmesan cheese (without rind), chopped into rough 1-inch pieces
1 ounce pecorino Sardo cheese (without rind), chopped into rough 1-inch pieces
1/4 cup pine nuts
2 medium garlic cloves, smashed and peeled
Kosher salt
1/3 cup extra-virgin olive oil
2 1/2 ounces (about 5 cups lightly packed) fresh basil leaves
Ingredients
  • ounces Parmesan cheese (without rind), chopped into rough 1-inch pieces

  • 1

    ounce pecorino Sardo cheese (without rind), chopped into rough 1-inch pieces

  • ¼

    cup pine nuts

  • 2

    medium garlic cloves, smashed and peeled

  • Kosher salt

  • ounces (about 5 cups lightly packed) fresh basil leaves

In the store
Down arrow

Pesto alla Genovese

Get Ready to Cook

1

cup

30 minutes

Tip

Don't toast the pine nuts. In Italy, the pine nuts for pesto are used raw. Don't be tempted to add all the ingredients at once to the food processor. Adding them in stages ensures the pesto has the correct consistency and texture, and that it won't end up thin and watery, the result of overprocessing.

Ingredients
  • ounces Parmesan cheese (without rind), chopped into rough 1-inch pieces

  • 1

    ounce pecorino Sardo cheese (without rind), chopped into rough 1-inch pieces

  • ¼

    cup pine nuts

  • 2

    medium garlic cloves, smashed and peeled

  • Kosher salt

  • ounces (about 5 cups lightly packed) fresh basil leaves

Step 1 of 3

Process the cheese

ounces Parmesan cheese (without rind), chopped into rough 1-inch pieces
1
ounce pecorino Sardo cheese (without rind), chopped into rough 1-inch pieces

In a food processor, process both cheeses until broken into rough marble-sized pieces, about 10 seconds, then pulse until they have the texture of coarse sand, 5 to 10 pulses, scraping the bowl as needed. Transfer to a small bowl.

Step 2 of 3

Process the pine nuts and garlic

¼
cup pine nuts
2
medium garlic cloves, smashed and peeled
¾
teaspoon kosher salt
cup extra-virgin olive oil

In the food processor, combine the pine nuts, garlic and ¾ teaspoon salt. Process until a smooth, peanut butter–like paste forms, about 1 minute, scraping the bowl as needed. Add the cheeses and about ½ of the oil and process until mostly smooth, 10 to 20 seconds, scraping the bowl as needed; the mixture should hold together when pressed against the bowl with a rubber spatula.

Step 3 of 3

Add the basil

ounces (about 5 cups lightly packed) fresh basil leaves
cup extra-virgin olive oil

Using a chef's knife, roughly chop the basil, then add to the food processor. Pulse about 10 times, scraping the bowl several times, until the basil is finely chopped and well combined with the cheese mixture. Add the remaining oil and pulse just until incorporated, about 2 pulses. The pesto should be thick, creamy and spreadable.

Milk Street Bowtie Logo

Done!

Did you enjoy this recipe?

Pesto alla Genovese

Want more?

See More Recipes
DECEMBER 2019
CHRISTOPHER KIMBALL FOR KUHN RIKON COLLECTION

For December's giveaway, enter to win a Christopher Kimball for Kuhn Rikon Wok, Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.

$488 VALUE

Success!

Thank you for participating in our monthly giveaway!
Entry Form
How we use your email.

Your email address is required to identify your giveaway entry as well as communications from Milk Street. We will not share or rent your email address. You can unsubscribe from receiving our emails at any time.

Enter the Milk Street Giveaway