Genoa-Style Pesto

Share on print

Genoa-Style Pesto

Ease of preparation rating: Easy

Yield: 1 ½ cups



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



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!

Share on facebook
Share on twitter
Share on print

related show

Michael Bonacini

Bonacini’s Italy

view other recipes

let's get cooking!