---
author:
source: https://www.seriouseats.com/best-pesto-recipe
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tags: [italian, sauce]
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---

# Classic Basil Pesto Sauce (Pesto alla Genovese)

1. Using a marble mortar and wooden pestle, pound (2 cloves)[garlic] to a paste.
2. Add (30g)[pine nuts] and continue to crush with pestle, smashing and grinding them, until a sticky, only slightly chunky, beige paste forms.
3. Add (85g)[basil leaves], washed with water still clinging to the leaves, a handful at a time and pound and grind against the walls of the mortar.
4. Add a pinch of [coarse sea salt] with each handful to act as an abrasive.
5. Continue until all basil leaves have been crushed to fine bits.
6. Add (20g)[grated Parmigiano Reggiano] and (20g)[Pecorino Fiore Sardo], then slowly drizzle in (175ml)[mildly flavored extra-virgin olive oil], working it into the pesto with the pestle until a fairly smooth, creamy, emulsified sauce forms.
7. Add more oil, if desired.