CLASSIC BASIL PESTO

Name: CLASSIC BASIL PESTO
Prep time: 15 min
Yield: 4

This classic pesto, aka Genovese pesto, comes from the Genoa region and is full of ingredients found on the shores of the Italian Riviera. Make it in late summer when the basil plants are at their peak. It freezes really well, so you can reminisce about the summer any time of the year.

Preparation 15 min

Portions 4

Perfect with my CATARRATTO

Ingredients

500 ml (2 cups) fresh basil leaves, tightly packed

80 ml (1/3 cup) pine nuts

2 cloves of garlic, minced

125 ml (½ cup) Parmesan cheese, freshly grated

125 ml (½ cup)Stefano extra virgin olive oil

Salt and freshly ground pepper, to taste

Preparation

Place the basil leaves and pine nuts into the bowl of a food processor. Pulse several times.
Add the garlic and cheese. Pulse several times. Scrape down the sides of the bowl with a spatula and pulse again.
While the food processor is running, add the olive oil in a steady, slow stream until the mixture is creamy, but still slightly grainy.
Scrape down the sides of the bowl and season with salt and pepper to taste.

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CLASSIC BASIL PESTO

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Preparation

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