The pesto alla Genovese is one of my favorite condiments I usually use for the preparation of trofie Liguria. For those few that do not know, the basic ingredient is the Genoese basil being beaten with a wooden pestle in a marble mortar with other ingredients. The doses that I propose is for reference only and shall be increased if you want to prepare more food jar then freeze the pesto in order to have available throughout the year.
Ingredients:
50 g
Genoese basil leaves 200 ml extra virgin olive oil 30 g pine nuts shelled
30 grams of grated Parmesan cheese 30 gr grated pecorino cheese 1 clove
' garlic salt
Preparation:
Put the salt in a mortar, peeled garlic and basil leaves clean. Crushed with a pestle in the mixture, making a circular motion, add the pine nuts and continue to pound.
United gradually parmesan and pecorino. When the mixture is fine and uniform, built flush the oil, stirring constantly, until a creamy sauce.
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