Prep 15 mins
Cook 10 mins
The only way to have true Genoese "pesto" is to go to the Liguria region of Italy where the tiny fragrant sweet basil for which the Italian Riviera is famous can be found. Locally grown basil, although not quite the same, will produce a perfectly acceptable alternative for those of us who may find it impractical to fly to the Riviera whenever we feel like having "pesto". Taken right from the printed recipe from Made in Italy
- 1 ounce fresh basil leaf (don't try subbing with dried)
- 1⁄2 cup extra virgin olive oil
- 2 tablespoons pine nuts
- 2 garlic cloves
- 2 teaspoons salt
- 1⁄2 cup parmigiano-reggiano cheese, grated
- 2 tablespoons pecorino romano cheese, grated
- 3 tablespoons butter, room temperature
- 1 tablespoon salt
- 16 ounces pasta, your choice (tubular not recommended)
- Put the basil leaves, olive oil, pine nuts, garlic, and 2 teaspoon of salt into a food processor or blender, processing until fine and almost creamy.
- Add the olive oil slowly and mix well in sauce.
- Transfer the mixture to a large bowl and stir in the two grated cheeses.
- Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the pasta, stir well and cook until "al dente".
- Drain all but 2 T hot water and toss with the sauce and the butter.