pesto genovese

Pesto alla Genovese, a traditional Italian sauce from the region of Liguria, is known for its fresh and vibrant flavors. This recipe yields about 1 cup of pesto.

Ingredients:

- 2 cups fresh basil leaves, packed

- 1/2 cup extra-virgin olive oil

- 1/3 cup pine nuts

- 3 garlic cloves, peeled

- 1/2 cup freshly grated Parmesan cheese

- 1/2 cup freshly grated Pecorino Romano cheese

- Salt, to taste

Instructions:

1. Wash the basil leaves thoroughly and pat them dry with a paper towel.

2. In a dry skillet over medium heat, lightly toast the pine nuts until they turn golden brown. Stir them frequently to prevent burning. Remove from heat and set aside.

3. In a food processor or blender, combine the basil leaves, toasted pine nuts, and garlic cloves. Pulse a few times until the ingredients are roughly chopped.

4. With the motor running, slowly drizzle in the olive oil. Continue blending until the mixture becomes smooth and well combined.

5. Add the grated Parmesan and Pecorino Romano cheeses to the food processor, and pulse a few more times to incorporate them into the mixture. Be careful not to over-blend, as you want to maintain a slightly coarse texture.

6. Taste the pesto and season with salt as desired. Note that the cheeses already contribute some saltiness, so adjust accordingly.

7. Transfer the pesto to a clean jar or container, and cover it with a thin layer of olive oil to preserve its vibrant green color. Seal the jar and refrigerate until ready to use.

Pesto alla Genovese can be enjoyed in various ways, such as tossed with pasta, spread on bruschetta, or used as a sauce for grilled meats and vegetables. Remember to give the pesto a good stir before using it, as the oil may separate and rise to the top. Enjoy.