Why a mortar and pestle is the secret to authentic Pesto Alla Genovese
In short: J. Kenji López-Alt demonstrates the traditional technique for making pesto using a mortar and pestle. This method creates a superior texture and flavor profile compared to modern food processors, offering a hands-on approach to achieving the perfect creamy consistency for your next pasta dish.
The process begins by crushing garlic cloves with kosher salt, followed by pine nuts and fresh basil leaves added in small batches. Incorporating an ounce of grated Parmesan cheese and half a cup of extra-virgin olive oil—added gradually while using a circular motion—transforms the ingredients into a versatile paste. This recipe is designed to coat approximately 400g of pasta.
To finish, the pesto is emulsified with a splash of reserved pasta water to create a sauce that clings to the noodles. For storage, keeping the mixture in a glass jar topped with a thin layer of olive oil will maintain freshness in the refrigerator for up to 4 days.
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Sources
- Summary by Intellect · source: Pesto Alla Genovese | Kenji's Cooking
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