Traditional Genovese Pesto with Ice
Note: The thermal shock from the ice preserves the bright green color and organoleptic properties of the basil, preventing oxidation during processing.
Ingredients
Genovese Basil PDO: 40–50 g per person (fresh, clean, and dry leaves; an optimally sized basil plant provides an adequate amount of leaves)
Extra Virgin Olive Oil PDO (Ligurian): 100 ml (about 3 teaspoons)
Parmigiano Reggiano PDO: 70 g (grated, about 2 teaspoons per serving)
Pecorino Sardo PDO: 30 g (grated, about 1 teaspoon per serving)
Pine nuts: 40 g
Garlic: ¼ clove (preferably from Vessalico, with the inner germ removed) — to be adjusted and optionally increased after tasting at the end
Coarse salt: 1 pinch
Ice: about 10 ice cubes per serving of basil leaves
Preparation
1. Leaf Treatment and Thermal Shock
Detach the basil leaves from the stems and place them in a bowl.
Cover the leaves completely with water and add the ice cubes to create a thermal shock, which is essential to ensure preservation and keep the basil bright green during processing.
Remove the basil, rinse it in cold water, and dry it carefully on a clean towel, without bruising the leaves to prevent them from becoming damaged or turning dark.
2. Base Preparation
In a mortar: Pound the garlic and pine nuts first with the pestle until smooth to extract their essential oils.
In a food processor: Add the garlic, pine nuts, and coarse salt, then blend until a smooth paste forms.
3. Adding the Basil
Add the basil leaves and the coarse salt (the salt acts as a grinder, helping break down the leaves).
If using a food processor: Operate strictly in short pulses to prevent the blades from overheating.
4. Incorporating the Cheeses
Once the leaves are sufficiently ground, gradually add the Parmigiano Reggiano first, followed by the Pecorino Sardo.
Continue working the mixture with the pestle or, if using a food processor, switch to the lowest speed.
5. Final Emulsion and Balancing
Drizzle in the remaining extra virgin olive oil while blending continuously until you reach a smooth, creamy texture.
Taste the pesto and add more garlic if desired according to personal preference.
