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Pesto Genovese (Authentic Italian Basil Pesto)

"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
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1 1/2 tablespoons grated pecorino Romano cheese
• 1/2 cup extra-virgin olive oil

Instructions :

Prep : 20M	Cook : 6M	Ready in : 20M

• 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.
• Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.

Notes :

• If you don't have a mortar and pestle, you can also use a food processor or blender. Chill the blade and container in the fridge for 1 hour and then process in pulses to avoid heating the pesto mixture. Add the basil, pine nuts, and garlic in 3 batches, then follow with the cheese and oil as above.

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Authentic Basil Pesto | Italy-to-your-Table

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