Genoese Pesto
Be the first to rate this recipe
A italian take on genoese pesto, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 1 lb. fresh basil leaves (about 2 qt.)
- 5 garlic cloves
- 3 Tbsp. toasted pine nuts
- 1 Tbsp. coarse salt
- 8 oz. Parmesan cheese, grated
- 1 c. virgin olive oil
- 1 lb. pasta
Method
Wash the basil leaves; make sure they are well dried.
Put basil in food processor and grind (may have to add it bit by bit). Next, add rest of the ingredients.
Process until it looks like creamed spinach (do not puree).
Serve over pasta.
Rate:
