Genoese Basil Pesto from The Classic Pasta Cookbook by Giuliano Hazan
The only way to have true Genoese pesto would be to go to the Liguria region of Italy where the tiny fragrant sweet basil the Italian Riviera is famous for can be found. Locally grown basil, althou...
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Cooking tools:
- Mortar and pestle
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- 1 teaspoon salt
- 2 tablespoons freshly grated Romano pecorino cheese
- 2 cloves of garlic, peeled
- 2 tablespoons pine nuts
- 1 tablespoon butter, softened to room temperature
- ½ cup freshly grated Parmigiano-Reggiano
- 2 ounces fresh basil leaves, stems removed
- ½ cup extra virgin olive oil
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