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pesto genoa Is The Home Of Pesto Since Basil Flourishes All Over Liguria. This Version Can Be Made Without The Pine Nuts, Also. 4 Cups Fresh Basil Leaves
1 Clove Garlic
1 Tablespoon Pine Nuts
1/3 Cup Parmesan, Freshly-grated
1/3 Cup Pecorino, Freshly-grated
5 Tablespoons Olive Oil
salt, To Taste put Basil, Garlic, Pine Nuts And Cheeses In A Blender; Add A Dash Of Olive Oil To Make It Run More Easily And Then, With The Motor Running, Add Remaining Oil Slowly Until You Have A Thick Cream. Add Salt To Taste. If Serving The Pesto With Pasta Or In Minestrone, Thin It A Little First With Water From The Pasta Or Some Of The Liquid From The Soup. |
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