Pesto genovese

Dry the basil

Pick only the small, tender basil leaves and discard thick stems. Wash gently in cold water, then dry the leaves very thoroughly with a clean kitchen towel or salad spinner — any leftover water will water down the pesto and dull its bright colour.

• 60 g basil leaves

✅ C'est prêt quand : the leaves are completely dry to the touch with no shine of water

Crush garlic and pine nuts

Put the garlic, pine nuts and coarse salt into a mortar (or a small food processor). Crush with the pestle in a circular, grinding motion until smooth — the salt acts like sandpaper and helps break the garlic down quickly and evenly.

• 2 cloves garlic
• 30 g pine nuts
• 1/2 tsp coarse salt

✅ C'est prêt quand : the mixture turns into a smooth, pale, creamy paste with no visible chunks

Pound in the basil

Add the basil a handful at a time, crushing it against the side of the mortar with the pestle (or pulsing briefly if using a processor). Work in short bursts with pauses rather than one long run — a hot blade turns basil dark and bitter, while gentle pounding keeps it bright green.

• 60 g basil leaves (dried, from step 1)

✅ C'est prêt quand : the basil is fully broken down into a rough, vivid green paste

Fold in the cheeses

Scrape the paste into a bowl and stir in the Parmigiano Reggiano and Pecorino with a wooden spoon, mixing just until combined. Stirring gently rather than beating keeps the cheese from turning rubbery or clumping.

• 50 g Parmigiano Reggiano
• 20 g Pecorino

✅ C'est prêt quand : the cheeses are evenly worked in and the mixture looks like a thick, grainy paste

Add the olive oil

Pour in the olive oil in a slow, steady stream, stirring constantly with the spoon — not whisking — until the pesto turns smooth, glossy and creamy. Taste and add a little more salt if needed.

• 150 ml extra-virgin olive oil

✅ C'est prêt quand : the sauce is thick but pourable, bright green, with no oil separating on top

Serve or store

Toss the pesto with warm, just-drained pasta right away, loosening it with a spoonful of the pasta's starchy cooking water so it coats the strands evenly. To store, spoon it into a jar, press a thin layer of olive oil on top to seal out air, and refrigerate for up to a week.