pesto.

Massimo Bottura’s recipe.

Ingredients:

  • 3 cups loosely packed Genovese basil leaves.

  • 1 handful mint leaves.

  • 1 handful parsley leaves.

  • 3 tbsp grated Parmigiano Reggiano.

  • 1 tbsp bread crumbs.

  • 3 tbsp ice water.

  • ~1/2 cup extra virgin olive oil.

  • 1 clove roasted garlic.

  • 1 anchovy fillet in oil/1 tsp garum.

  • lemon juice or vinegar to taste.

  • kosher salt.

  • black pepper.

Equipment:

  • blender.

Yield:

  • ~500mL

Execution:

  • Rinse and soak all herbs in ice water for 10 minutes.

  • In a blender combine roasted garlic, anchovy, bread crumbs & Parmigiano Reggiano.

  • Add half of the oil and blend until creamy.

  • Drain and dry all of the herbs and add them to the blender, using a tamper to ensure the herbs are caught by the blade.

  • Blend on medium speed, while slowly drizzling the rest of the olive oil and ice water. Adjust consistency with oil and water until creamy and very smooth.

  • Optionally, you could also use a mortar and pestle, processing the ingredients in the same order.

  • Season to taste with salt and lemon juice.