Pesto alla Genovese
Pesto alla Genovese is an ancient recipe and is the classic accompaniment to pasta in the Ligurian town of Genoa. The original method called for careful grinding of the ingredients with a mortar and pestle, the food processor is a little quicker. The exact proportions of the ingredients are much argued over. Follow your own taste.
2 cups of fresh basil, packed
1 - 2 cloves of garlic
1/4 cup of pine nuts
1/2 cup of extra virgin olive oil
1/2 cup of grated Parmesan cheese
A pinch of salt and pepper
In a food processor, pulsate basil, pine nuts, garlic, and Parmesan cheese until everything is mixed in with each other. Slowly add extra virgin olive oil and pulsate again until everything is fully combined and incorporated. Season with salt and pepper. Buon Appetito!