Fresh Genovese Basil Pesto
Basil has a fragrance that embodies the summer season. Fresh Genovese Basil Pesto is a great recipe because of its versatilty and freshness..
Ingredients
- 50 grams Italian large-leaf basil, or Genovese variety about 2 cups
- 15 grams pine nuts about 2 Tablespoons
- 2 cloves garlic
- 70 grams Parmiggiano-Reggiano or Grana Padano, freshly grated about 2 cups (See notes)
- 30 grams Pecorino, freshly grated about ¾ cup
- ½ cup olive oil
- salt to season Remember the cheeses are salty!
Instructions
- Tear the leaves of basil off of the larger stems and put them in the bowl of a food processor or jar of a blender.
- Add the pine nuts and garlic and pulse till everything is broken down. Scrape the sides of the bowl or jar.
- Add the cheese and a bit of salt, then drizzle the olive oil in while the machine is running. You might find that you need a bit more oil than is called for, but be careful not to add too much.
- Use immediately or store in the refrigerator for 3-4 days. You can also freeze it so that you can have a bit of "summer" in the winter!
Notes
The cheeses should ideally be freshly grated. If you can only find one kind of cheese, just go with it! Parmiggiano-Reggiano is probably the most readily available.
Tried this recipe?Let us know how it was!