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
- 2 cloves garlic , or more to taste
- 2 tablespoons pine nuts
- 1 bunch fresh basil leaves
- 0.5 cups grated Parmigiano-Reggiano cheese
- 1.5 tablespoons grated pecorino Romano cheese
- 0.5 cups extra-virgin olive oil
Instructions
-
1
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.
-
2
Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.
Nutrition Facts
Per serving
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