An authentic Genoese pesto. It's straight from Italy and you won't find a better recipe! This calls for a spoonful of pecorino cheese, but you could also use all Parmesan in a pinch. To store in fridge for up to 1 month: place pesto in a jar, cover with olive oil, and top with a lid.
Ingredients
- garlic: 2 clove (to taste)
- pine nuts: 2 Tbsp
- bunch fresh basil leaves: 1 piece
- Parmigiano-Reggiano cheese: 0.5 cup (grated)
- ½ tablespoons grated pecorino Romano cheese: 1 piece
- extra-virgin olive oil: 0.5 cup
Metric Conversion
Stages of cooking
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Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
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Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.
