Linda’s Pesto

I remember my mom often made pesto using a mortar and pestle – we used to go on holiday to Liguria every summer, and she would always ask local people on the beach for their pesto recipes. Some would leave out the garlic, some would remove the core, and others would leave it in – and of course, no one ever used a blender, always the mortar. Long story short – I accidentally broke the mortar at home, and since then, we've always made it this way. I make it very often here in London and freeze it so I always have some ready! I've served it with trofie in this recipe, much like the Ligurian tradition, but any short pasta will work really well with this. And, remember to use both parmesan and pecorino cheese - it makes a huge difference! And if you liked this, you can check out the best Trofie making skills on Youtube with Giannina here, as well as some of our youngest Pasta Grannies Trofie-makers here.

Ingredients

Method

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Step 1

Rinse the basil leaves and pat them dry lightly to remove excess moisture.

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For

6

M

I

100

g

Basil leaves

80

g

Parmesan cheese, grated

20

g

Pecorino cheese, grated

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Notes

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