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.
Start crushing or processing the garlic with the salt until pasty.
Add pine nuts and crush or process to a paste.
Add half of the basil at a time and crush or process until it becomes a thick paste.
Add cheeses and incorporate.
As you process the mixture, add the oil in a stream to create a thick paste.
Buon appetito and SHARE THE PASTA!!
National Pasta Association Recipe