Pesto isn’t just “a sauce.” It’s the green heartbeat of Liguria, passed down bowl to bowl, kitchen to kitchen. One whiff of basil and I’m there — sun on the walls, chatter in a tiny Genoa alley, breeze off the sea.
How I make it is simple, but you’ve got to treat it gently. A big handful of fragrant basil, a small garlic clove, pine nuts, Parmigiano-Reggiano, a bit of Pecorino, and good olive oil. That’s the crew. I go mortar and pestle when I can — bash the garlic and nuts first, then the basil with a pinch of salt so it turns into a soft green paste. Cheese goes in next, oil last, a little at a time. If I’m rushing, I’ll pulse it in a processor, but never to a purée. You want texture.
The magic is in the balance: the salty sharpness of the cheeses, the gentle nuttiness, that fresh basil perfume. Too thick? loosen with a spoon of pasta water. Too punchy? a touch more olive oil. Taste, nudge, done.
My favorite way to eat it is the obvious one — swirl through hot pasta so every strand goes glossy green. Also great dolloped on warm bread, or even thinned a bit to drizzle over tomatoes. It’s a tiny spoonful of summer that brightens whatever it touches.
Make a little extra. Trust me, you’ll “accidentally” find uses for it tomorrow.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
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Crush the ingredients
In a mortar, gently crush the garlic with a pinch of salt, then add the basil leaves and pine nuts. Pound until smooth and aromatic.
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Add cheeses
Mix in the grated Parmigiano-Reggiano and Pecorino, continuing to crush gently to combine flavors.
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Incorporate olive oil
Slowly drizzle in the olive oil while stirring, until a smooth, vibrant green sauce forms. Season with salt and pepper to taste.
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Serve
Use immediately on pasta, bread, or roasted vegetables. Can be stored in the fridge for a few days, covered with a thin layer of olive oil.
Note: Use fresh, fragrant basil leaves and extra virgin olive oil for the best flavor. Traditionally, a mortar and pestle are used for crushing.
Updated: August 30, 2025