Mom's Pesto with Pecorino Romano is the best! It'll become your go-to recipe for basil pesto sauce!
My family's been eating pesto since 1982...long before it was cool to eat pesto in America. And, while it seems every grocery store, food blog and Italian restaurant features basil pesto nowadays, I have to say I've never tasted any as good as Mom's Pesto with Pecorino Romano.
I'm thrilled she's allowing me to share her recipe!
Pesto hails from Genoa in the Italian province of Liguria. It was there, in the town of Rapallo on the Italian Riviera, where we first tasted this fragrant, delicious paste of basil, garlic, olive oil, cheese and pignoli (pine nuts).
Mom, Dad, Nonna, my brother and I were spending five weeks in Italy visiting family and touring the country. In Rapallo, we would go to this unassuming little shop that sold fresh, handmade pasta, along with a selection of homemade sauces —all native to the region —to pick up items for dinner.
I was only 13 but never once hesitated to dive into whatever food was placed in front of me. Even if it was a strange green color.
And, when we tried the pesto...wow. Just wow.
Mom made sure to find a recipe (she says she got it from an Italian magazine), and began making her pesto with Pecorino Romano when we returned to the States. She actually uses a 50-50 combination of imported Pecorino (made from sheep's milk) and Parmesan, achieving the perfect balance of salty and sharp flavor, without being overpowering.
It wouldn't be summer without Mom's pesto. She used to grow basil and make large quantities of her green sauce, freezing quarts of it to last us into fall.
With that amount, she'd omit the pine nuts, since they're so expensive, but the pesto was still absolutely delicious. (I didn't use any nuts when I made it to photograph.)
When I had an apartment during my college years, Mom would supply me with her pesto so I could enjoy it with pasta. In fact, I think I honed my sales skills while convincing my roommates they had to try pasta with Mom's pesto, even if they were a little weirded out.
Of course, it only took one bite for them to become fans. Mom's pesto became legendary.
Friends, this is one of my favorite recipes on Cooking with Mamma C. If you have a nice quantity of basil leaves, you must try this! I've included Mom's tips for success in the recipe notes.
And, for times when you don't have enough basil, try making this Easy Spinach-Walnut Pesto. And, don't miss the Creamy Walnut Sauce for Pasta, which is like a blonde pesto.
Enjoy!
P.S. You have to try this Pesto Salmon! It's fabulous with Mom's pesto.
P.P.S. If you love basil, check out my Homemade Basil-Garlic Mayonnaise, Creamy Smoked Salmon Pasta, Italian Mac and Cheese!
(Recipe Source: From my Mom, who originally saw the recipe in an Italian magazine after we tried pesto in 1982. I updated the photos on July 19, 2018.)
Mom’s Pesto with Pecorino Romano
Ingredients
- 5 ounces fresh Genovese basil leaves (stems removed; see notes)
- one large garlic clove (or two small)
- 2 Tablespoons pine nuts (optional)
- ½ cup olive oil
- ½ cup freshly grated Parmesan cheese
- ½ cup freshly grated imported Pecorino Romano cheese
Instructions
- Rinse your basil and pluck off the stems. Pat your basil leaves with a paper towel to absorb excess water, and place the leaves on paper towels to air dry. (See notes.)
- Grate your cheeses, if needed (I use my blender.) Combine the Parmesan and Romano in a small bowl.
- Peel the garlic and place it in a food processor. Add the pine nuts, if using. Pulse until the garlic is cut into small pieces.
- Add the basil leaves to the food processor and pulse until they're broken up, while drizzling in the olive oil.
- Add your combined cheeses to the food processor and process until a creamy paste is formed. There is no need for salt, since the cheese is salty enough.
- Use the pesto as a sauce stirred into pasta or on pizza, chicken or fish. Store the pesto covered, in the refrigerator for two weeks, or freeze for up to one month.
Video
Notes
1. Genovese basil with corrugated leaves is more flavorful than lemon basil with flat leaves.
2. The basil must be air dried to ensure the leaves are completely dry, in order to achieve the right texture.
3. If you don't have a scale to weigh your basil, you can fill up a 2-cup liquid measuring cup twice with packed basil until it's heaping.
4. Imported Pecorino Romano (made from sheep's milk) is key for flavor. You can buy it at an Italian import store or online (affiliate link).
Dana
I really enjoy pesto but I have never thought about making my own... I think I'll give it a go!
Mamma C
I've enjoyed homemade pesto since I was a teenager and now, nothing compares! I hope you try it, Dana.
Denise | Sweet Peas & Saffron
It definitely took me awhile to come around to pesto, but for the past 10 years or so I am a HUGE fan! I love how versatile it can be, too. Love that you shared your mom's recipe, it looks absolutely delicious 🙂
Mamma C
I can't imagine life without my Mom's pesto! Thanks, Denise! 🙂
TammyRenea @SanPasqualsKitchen
That's it. I'm growing basil.
Great recipe, Andrea! Say thanks to your mom! 😀
Mamma C
If I could only grow one thing, I'd choose basil. I'm glad you like this recipe, Tammy! I'll let my mom know. 🙂
Cheryl "Cheffie Cooks" Wiser
Yum-o for sure! Have a great weekend! xo
Mamma C
Thanks, Cheryl! You too. 🙂
[email protected]
There is nothing like freshly made pesto....especially when it's Mom's!! Love it!!
Mamma C
Yes! We wait for the basil to be in season each year, just so we can have Mom's pesto. 🙂 Thanks, Annie!
Tina Dawson | Love is in my Tummy
My husband's a sucker for pesto! Pinning this!
Mamma C
I've never had any better! I hope you guys enjoy this, Tina!
Debi at Life Currents
I love a good classic pesto, and this looks amazing. It's such a versatile sauce. Pasta, bread, potatoes, whatever!
Mamma C
Ooh, I love to dip my bread in pesto! Potatoes are good with it too. Thanks, Debi!
Ali @ Home & Plate
Yum...there is nothing like freshly made pesto from basil grown in the garden. I love the use of pecorino romano in this recipe in addition to the parmesan. Lovely!
Mamma C
Garden basil is the best for sure. I wish I could grow my own without the deer eating it! Thanks, Ali!
Tania Sheff
This is perfect! I make pesto very often and usually add a little salt. Thanks for sharing!
Mamma C
It's always good to taste if something needs salt. 🙂 With this combination of cheese, we've found it salty enough, but you could always add more if you'd like.
Beth @ Binky's Culinary Carnival
I have never made pesto, it's one of those things I always wanted to make but haven't for some odd reason. Yours looks delicious! I thought pine nuts were requisite and like you said, they are so expensive. I've seen walnuts substituted. Have you ever tried that?
Mamma C
I make a spinach pesto with walnuts but have never tried them in the basil pesto. Thanks, Beth!