Cold-Process Genovese Pesto

Ingredients

• 4 cups fresh basil leaves, washed and thoroughly dried
• 1/2 cup pine nuts, lightly toasted and completely cooled
• 2 cloves garlic, peeled and germ removed
• 3/4 cup extra virgin olive oil, chilled
• 1/2 cup Parmigiano-Reggiano cheese, freshly grated
• 1 tsp Salted Perfection Garlic Sauté Finishing Salt

Instructions

1. Place the metal blade and the bowl of your food processor in the freezer for at least 20 minutes before starting. This thermal mass acts as a heat sink to counteract the friction generated during processing.
2. Add the pine nuts, garlic cloves, and Salted Perfection Garlic Sauté Finishing Salt to the cold processor bowl. Pulse several times until a coarse, sandy paste forms. The salt crystals act as an abrasive, helping to break down the garlic cell walls efficiently.
3. Add the basil leaves to the bowl. With the motor running on low, slowly stream in the chilled extra virgin olive oil. The slow addition is critical for creating a stable emulsion where the oil droplets are properly suspended.
4. Process until smooth but still slightly textured. Do not over-process, or you risk breaking the emulsion and heating the herbs.
5. Transfer the pesto to a mixing bowl and fold in the grated Parmigiano-Reggiano by hand. We do this manually because the high speed of the processor can overheat the cheese fats, resulting in a greasy texture.
6. Taste for seasoning; the salinity should be pronounced enough to flavor whatever pasta or vegetable you pair it with. DUNZO!