Pesto alla Genovese
Photo: David Johnson [1], CC BY-SA 3.0
Pesto alla genovese is the basil sauce of Genoa, in Liguria, and its name comes from the pestle used to make it. Crushing the leaves in a mortar gives a more intense flavor than a blade does. This version uses Pecorino Romano for a sharper edge, with Parmigiano-Reggiano as an option. Toss it with pasta, spread it on bread before toasting, or stir it into other dishes.
Instructions
Preheat the oven to 425 °F (220 °C). If you are using pine nuts or another nut, toast them in an ovenproof pan for 10 to 15 minutes, checking every 5 minutes so they color evenly and do not burn.
While the nuts toast, warm 2 tablespoons of the olive oil in a small frying pan over medium heat. Crush the garlic, add it to the pan, and cook for 2 to 3 minutes until it turns soft.
Put the basil, garlic with its oil, cheese and toasted nuts into a mortar and work them with the pestle until the mixture becomes a smooth paste. Add the remaining olive oil gradually as you go.
If you prefer a machine, chop the same ingredients finely in a food processor or blender, pouring in the oil slowly until the sauce reaches a paste-like consistency. Season with salt and pepper to taste.
Use the pesto right away, or cover it with a thin layer of olive oil and keep it in an airtight container in the refrigerator for up to a week. It can also be frozen for several months.
Make it personal.
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![David Johnson [1]](https://commons.wikimedia.org/wiki/File:Fresh_Pesto.jpeg){kind=link}