Authentic Mortar & Pestle Pesto

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This Authentic Mortar & Pestle Pesto recipe captures the soul of traditional Genovese cooking — fresh, vibrant, and deeply flavorful.

Prep Time10

Course: Side Dish

Cuisine: Italian, Mediterranean

Servings:

Soak Basil: Remove the basil leaves from the stems and soak them in a bowl of iced water for 5 minutes. Remove and pat them dry with paper towels.
Make a Paste: Place the garlic clove and salt into a mortar and pestle and crush until a paste forms. Add the pine nuts and pound until they are broken down but still have some texture to them. Add the basil leaves in three or four batches and pound until you have a bright green paste.
Add Cheese & Oil: Add the grated Pecorino Romano and Parmesan in three batches, mixing well between each addition. Gradually stir in the olive oil until the pesto is at a consistency you like.

I used a mortar and pestle for my pesto, but if you’re missing this kitchen tool or are pressed for time, a food processor also works. Whizzing the pesto into a fine paste can take some patience using a mortar and pestle, but it’s important to do this so it coats the noodles evenly.
Tweak the pesto to suit your tastes, whether it’s adding in some chilli flakes for a kick or lemon juice for some acidity. This recipe is a great starting point; let your imagination take flight!
Store: While mortar & pestle pesto is best enjoyed fresh, it can be stored in the refrigerator for up to 3 days. Transfer it to a small airtight container and pour a thin layer of olive oil on top to help prevent oxidation and browning.