After a trip to Liguria I couldn’t get that fresh pesto off of my mind. I set to work at recreating it at home, and found Marcella Hazan’s recipe to be the perfect base to work from. Use a blender despite it being the less traditional route and you’ll have pesto before your pasta is al dente.
Makes around 400g
Roughly 100g fresh basil leaves, rinsed with cold water
2 cloves of garlic, roughly chopped with salt
3 tablespoons pine nuts
2 tablespoons walnut halves
60g fresh parmigiano reggiano, finely grated
30g fresh pecorino romano, finely grated
8 tablespoons good quality extra virgin olive oil
40g butter, room temperature
In a food processor add the basil leaves, garlic, pine nuts, walnuts, olive oil and a generous seasoning of salt and pepper and blend to a creamy consistency.
Transfer to a bowl and by hand mix in the two cheeses until fully incorporated, then stir in the softened butter until is it distributed evenly throughout. Add an extra glug of olive oil for good measure.
Recipe adapted from Marcella Hazan
Note: To store your pesto pour roughly ½cm of olive oil on top to prevent oxidation and discolouration. It should keep for around 1 week in the fridge. Bring to room temperature before use.