Italian Pesto Genovese
The original pesto from Genoa: fresh basil, pine nuts, garlic, Parmesan, and olive oil pounded into a vibrant green sauce.
Ingredients
- 3 cups fresh basil leaves, packed
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/2 cup grated Parmigiano-Reggiano
- 2 tbsp grated Pecorino
- 1/2 cup extra virgin olive oil
- Salt
Instructions
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1
Toast pine nuts in a dry pan until lightly golden. Cool.
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2
Place garlic, pine nuts, and a pinch of salt in a food processor. Pulse to a paste.
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3
Add basil leaves and pulse until finely chopped.
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4
With the machine running, drizzle in olive oil until smooth.
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5
Pulse in cheeses. Adjust salt. Toss with hot pasta or use as a sauce.
