Step 1

This may not always be required depending on where you source your basil. However, I like to begin by cleaning my basil leaves and patting them dry.

Step 2

Add the garlic and salt to your mortar and use the pestle in circular motions to grind it into a thick paste-like consistency.

Step 3

Add the basil leaves in increments, and make sure to grind in a circular motion around the mortar walls to break up the leaves without just smashing them into pieces. Do this until all the basil has been added.

Step 4

Add the pine nuts, grinding in-between, before adding the finely grated cheese.

Step 5

Add the olive oil. Do this just a little bit at a time, grinding in-between, for a silky pesto.

Step 6

Lightly pulse the garlic, pine nuts, and basil until finely chopped (but not pureed).Slowly drizzle in olive oil as the machine runs.If your food processor doesn’t have a spout, you can simply add olive oil a little bit at a time and blend for a few seconds in-between each addition.Finally, add the cheese and pulse a few times to thoroughly combine all the ingredients.When using a food processor/blender, try not to allow the machine to run for too long and heat up the pesto, or it can negatively impact the quality of the Genovese pesto.