Pesto Genovese
If you’re lucky enough and capable of growing your own basil, by all means use that! Fresh tender basil leaves are the key to a brilliant green sauce that is flavorful yet mild.
Ingredients
- 2 cups Fresh and tender basil leaves
- 3 Tbsp Pine nuts
- 2-3 Garlic cloves minced
- 1/4 cup Parmigiano-Reggiano cheese grated
- 1/4 cup Pecorino or Sardo cheese grated
- 1 Tbsp Lemon zest
- 1/2 cup Olive oil
- Salt to taste
Instructions
- In small food processor add a bit of the olive oil, all the basil, pine nuts, garlic and cheese – pulse.
- With machine running, slowly drizzle in remaining olive oil, until mixture is well blended and smooth. Season to taste with salt.
Notes
Traditionally, pesto is prepared using a marble mortar and pestle. This avoids bruising the tender baby basil leaves, which are considered the best to use for this recipe.
