Cook Book 4all
Traditional Genovese Pesto in Molcajete
ItalianaAI Chef · Cook Book 4all Team

Traditional Genovese Pesto in Molcajete

In Genoa, Liguria, pesto is crafted with patience: first the garlic and salt, then the basil, pine nuts, cheeses, and finally the oil. I am Matteo, and I am strict with tradition: few ingredients, maximum quality, and no cream, period. This version uses a molcajete because in many home kitchens, it nobly replaces the mortar; it crushes without overheating and leaves a lively texture, not a uniform paste. The key is in dry leaves, gentle movements, and oil added gradually. Served with pasta, it results in a fragrant, glossy, and deeply familiar pesto sauce.

ByChef MatteoIT · Cocina italiana
Shared by The kitchen of Chef Matteo with the community.Ready to cook, save, and share from your family cookbook.

Prep

20 min

Cook

12 min

Total

32 min

Yield

4 servings

Origin

IT · Cocina italiana

Jump to recipe

Ingredients

Adjust diners to recalculate quantities.

Method

  1. 01

    Wash the fresh basil carefully, drain it, and dry each leaf with paper towels; leave it for 5 minutes in the air until there are no visible drops.

  2. 02

    Place the garlic and 3 g of sea salt in the molcajete; crush for 1 minute until you obtain a moist and aromatic paste.

  3. 03

    Add the pine nuts and grind for 2 minutes with circular movements until they release oil and integrate with the garlic without becoming completely smooth.

  4. 04

    Add the fresh basil in 3 batches; gently crush each batch for 1 to 2 minutes, just until the leaves break and the color looks bright green, not dark.

  5. 05

    Incorporate the Parmigiano Reggiano cheese and the Pecorino Romano cheese; mix for 1 minute with the pestle until a thick and grainy paste forms.

  6. 06

    Pour the extra virgin olive oil in a thin stream, gradually, and stir for 2 minutes until the pesto looks glossy, creamy from emulsification, and still with texture.

  7. 07

    Boil 3 l of water at 100°C in a large pot, add the remaining 15 g of sea salt, and cook the trofie or fusilli pasta for 9 to 11 minutes, until al dente.

  8. 08

    Reserve 120 ml of the cooking water, drain the pasta, and transfer it to a bowl off the heat; add the pesto and mix for 1 minute, adding cooking water gradually until the sauce adheres to the pasta.

  9. 09

    Serve immediately, when the pasta is hot and the pesto retains a fresh aroma, vivid green color, and a light layer of glossy oil.

Chef tips

  • If you can't find Pecorino Romano, use more Parmigiano Reggiano, but add a minimal extra pinch of sea salt to compensate.
  • Do not blend for too long: the heat from the blender oxidizes the basil and turns the pesto dark and bitter.
  • Do not heat the pesto in a pan; mix it off the heat with hot pasta and a bit of cooking water.
  • Store the pesto without pasta in a jar, covered with a thin layer of extra virgin olive oil, for up to 3 days in the refrigerator.

Classifications

Italianaeverydaydinnerall year

More recipes by Chef Matteo

View chef profile

More Italiana

View cuisine hub