Pesto alla Genovese

Name: Pesto alla Genovese
Yield: Serves 4 servings
Ingredients: 3 cups fresh basil leaves (about 80 grams); 2 garlic cloves; 3 tablespoons pine nuts (about 20 grams); 3/4 cup grated Parmesan cheese (about 70 grams); 1/3 cup grated Pecorino cheese (about 40 grams); 1/2 cup extra virgin olive oil (110 ml); Coarse salt, to taste

Francesca Casa @_cucina_di_casa

Bagheria (Pa)

Pesto alla Genovese is the most iconic sauce from Ligurian cuisine.

Francesca Casa @_cucina_di_casa

Bagheria (Pa)

Pesto alla Genovese is the most iconic sauce from Ligurian cuisine.

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Ingredients

Serves 4 servings

3 cupsfresh basil leaves (about 80 grams)
2garlic cloves
3 tablespoonspine nuts (about 20 grams)
3/4 cupgrated Parmesan cheese (about 70 grams)
1/3 cupgrated Pecorino cheese (about 40 grams)
1/2 cupextra virgin olive oil (110 ml)
Coarse salt, to taste

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Steps

1

Use a marble mortar and a wooden pestle to crush the peeled garlic cloves and a few grains of coarse salt into a paste. Add the basil leaves and continue to crush them in a circular motion, then add the pine nuts.
2

While stirring, gradually add the grated cheeses and slowly drizzle in the olive oil, mixing until smooth.
3

Sometimes I add a little chili pepper for extra flavor, but that's just my personal preference.