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Pesto alla Genovese

Name: Pesto alla Genovese
Total time: 25 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 75 g Genovese basil leaves; 2 garlic cloves; 30 g pine nuts; 60 g Parmigiano Reggiano, finely grated; 30 g Pecorino Sardo, finely grated; 100 ml extra virgin olive oil; 0.5 tsp coarse sea salt

Italian · 25 minutes

An uncooked basil sauce pounded with garlic, pine nuts, Parmigiano Reggiano, Pecorino Sardo and olive oil.

Serves6

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Basil, garlic, pine nuts, olive oil, salt, Parmigiano Reggiano and Pecorino Sardo make a fragrant, uncooked sauce. Dry the basil gently before pounding so the pesto stays concentrated.

Work with a mortar and pestle, adding the oil gradually at the end. Loosen with a little pasta water and toss through the pasta off the heat to preserve the basil's fragrance.

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Pesto alla GenoveseMade to be made again.