Farina's World Championship Pesto

recipe photo


  • 4 bunches of fresh basil
  • 1 oz Italian pine nuts
  • 16 oz Aged Parmesan cheese, grated
  • 1–2 garlic cloves
  • 2 teaspoons coarse salt
  • 2 half cups extra–virgin olive oil preferably from the "Italian Riviera", renowned for its sweet and fruity taste, which adds flavour to the basil and dressing.


  • The marble mortar and wooden pestle are the tools traditionally used to make pesto. Wash the basil leaves in cold water and dry them on a tea towel but don't rub them. In a mortar finely crush the garlic clove and pine nuts until they are smooth. Add a few grains of salt and the non–pressed basil leaves, then pound the mixture using a light circular movement of the pestle against the sides. Repeat this process.
  • When the basil drips bright green liquid, add the Parmesan cheese. Pour in a thin layer of extra–virgin olive oil, don't over do it. The preparation should be done as quickly as possible to avoid oxidation problems. In Genoa and Liguria each person has a secret to this recipe: you will never find two cups of pesto that are the same.