Homemade Pesto alla Genovese - How to Make Your Own at Home (The Mortar & Pestle Method)

Making pesto isn't just another cooking (kitchen) activity for us. I love making pesto at home because it's also a great bonding session for me and my son. Baby D who turned two recently, is a very fast learner and a great kitchen helper. His instincts are also very good - without me telling him, he knows which ingredient should go in next (pure luck or really smart, I don't know!). The first time we made it together, I taught him how to tear the basil leaves and the next time we did it, he started on it without me having to tell him what to do. I am really pleased that he is showing such a great interest in cooking because it is a fun morning activity for the both of us while his sister in school. And when she gets home from school, she gets to enjoy the pesto that we made! ;)

Our first homemade pesto.. love the vivid colours

You can make pesto at home using a blender or mortar and pestle. I chose the latter, which is the traditional way of making pesto. The pesto also stays vibrant for a longer time, as the steel blades from the blender are said to cause the basil to oxidise. For this same reason, you should always tear your basil leaves by hand and not cut it with a knife. My Jamie Oliver mortar and pestle was brought back all the way from UK ;) Doing it the traditional way certainly takes a bit more time, but it's really fun at the same time.

Cutest (very helpful) kitchen helper ;)

Pesto alla Genovese is a sauce originating from Genoa in the Liguria region of northern Italy and traditionally consists of crushed garlic, basil, pine nuts, olive oil, as well as Parmigiano Reggiano (Parmesan cheese), and Fiore Sardo (cheese made from sheep's milk). The name comes from the Genoese word pestâ which means to pound, to crush, in reference to the original method of preparation, with a marble mortar and wooden pestle. However, the ingredients in a traditionally made pesto are not "pounded" but "ground" with a circular motion of the pestle in the mortar.

Quite a lot of sweet basil leaves is required to make your own pesto at home, we usually have to pluck from 2-3 basil plants that we have growing in our garden. You can reduce the amount of garlic if you find it too "spicy". Pine nuts add a nice creaminess to the pesto - in KL, you can find pine nuts in most major supermarkets. Homemade pesto is best served immediately, as it loses its vibrant colour after a while.  You can use it as a spread on bread, with pasta or served with tomatoes/cheese, just to name a few. I will share a few recipes in the coming weeks.

Homegrown sweet basil

Raw pine nuts

 Homemade pesto alla Genovese

Homemade pesto alla Genovese
Preparation time: 25-30 minutes
Serves 2 (Makes about 100g)

Ingredients
1 1/2 cups of fresh basil leaves, roughly torn by hand (approx. 25g)
15g raw pine nuts (or walnuts or almond)
20g freshly grated Parmesan cheese (use Parmigiano Reggiano or Grana Padano)
2-3 cloves of garlic, peeled and crushed
4 tbsp extra virgin olive oil
Coarse salt and freshly ground black pepper

1. Using a mortar and pestle, pound garlic, and pine nuts to a fine paste. Add the Parmesan cheese and mix well. Add torn basil and pound/ground again.

Remember to tear the basil leaves by hand, and not using a knife

2. Pour in olive oil, one tablespoon at a time, stirring gently to combine until you get a smooth puree. Season to taste with salt and pepper. Store in a clean jar in the fridge covered with a slick of oil to prevent it drying out. However, homemade pesto is best served immediately.

Note:
1. Alternatively, you can also make pesto in a food processor, simply place all ingredients and blitz for 1-2 minutes, until you get a paste. Use immediately or place in a clean bowl/tupperware and cover with a layer of olive oil to prevent oxidation.
2. If you have an allergy to pine nuts, you may replace with walnuts or almonds.

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