BASIL PESTO GENOVESE
BASIL PESTO GENOVESE
Ligurians once made their living as sailors and were away from home for months at a time. When they returned, they longed for fresh greens to restore their health. Pesto means “pounded,” and it is a gorgeous emerald-green sauce that consists of fresh basil, pine nuts (pinoli), extra-virgin olive oil, a mixture of Parmigiano (cow’s milk) and Pecorino (sheep’s milk) cheeses, and a touch of garlic, all mashed together with a mortar and pestle.
Ingredients
- 1 Garlic Clove (peeled)
- Salt (to taste)
- 1 tbsp Pine Nuts
- 1 cup Fresh Basil Leaves (stems removed)
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup Parmigiano Reggiano
- 2 tbsp Pecorino Romano
Instructions
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Start crushing or processing the garlic with the salt until pasty.
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Add pine nuts and crush or process to a paste.
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Add half of the basil at a time and crush or process until it becomes a thick paste.
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Add cheeses and incorporate.
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As you process the mixture, add the oil in a stream to create a thick paste.
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Buon appetito and SHARE THE PASTA!!
