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Genoa-Style Pesto

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Genoa-Style Pesto

Ease of preparation rating: Easy

Yield: 1 ½ cups

 

Ingredients:

1 cup (240 ml) basil leaves

½ teaspoon (2.5 ml) coarse salt

1 clove garlic, chopped

½ cup (120 ml) pine nuts

1 cup (240 ml) olive oil, divided

½ cup (120 ml) grated parmesan cheese

½ cup (120 ml) grated pecorino cheese

 

Method:

Wash and dry basil leaves. Add basil leaves and salt to mortar and pestle and muddle. Add garlic and pine nuts and grind to a paste. Spoon into a bowl, add ½ cup (120 ml) olive oil, and mix. Add grated parmesan, grated pecorino, and remaining ½ cup (120 ml) of olive oil and stir in.

Serve tossed with Pasta Coins (see recipe).

Buon appetito!

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Michael Bonacini

Bonacini’s Italy

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