Recipes from Italy :: Italian Sauces and Condiments
Genoa is the home of pesto since basil flourishes all over Liguria. This version can be made without the pine nuts, also. 4 c. fresh basil leaves
1 clove garlic
1 Tbsp. pine nuts
1/3 c. Parmesan, freshly-grated
1/3 c. Pecorino, freshly-grated
5 Tbsp. 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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