Sep 24, 2012
Packed With fresh basil and toasted pine nuts, this Genovese pesto is traditionally served on pasta, but it's just as tasty on pizzas, sandwiches and soups.
2 cups packed fresh basil leaves (about 1 large bunch basil)
2 garlic cloves
1/2 cup extra virgin olive oil
3 tbsp. pine nuts, toasted
2 tbsp. grated Parmesan cheese
2 tbsp. grated Pecorino Romano cheese
Salt and freshly ground pepper, to taste
Add basil, garlic, pine nuts, olive oil, Parmesan and Pecorino Romano cheese to food processor. Pulse to combine, adding more olive oil if needed, to make a smooth paste. Alternatively, use mortar and pestle.
Yield: About 1 cup.