Genoa-style pesto

By Michael Bonacini
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YIELDS
2
TOTAL TIME

Ingredients

  • 1 cup (240 milliliters) basil leaves
  • 1/2 teaspoon (2.5 milliliters) coarse salt
  • 1 clove garlic, chopped
  • 1/2 cup (120 milliliters) pine nuts
  • 1 cup (240 milliliters) olive oil, divided
  • 1/2 cup (120 milliliters) grated parmesan cheese
  • 1/2 cup (120 milliliters) grated pecorino cheese

Directions

  1. Wash and dry basil leaves. Add basil leaves and salt to mortar and pestle and muddle. Add garlic and pine nuts and grind to a paste. Spoon into a bowl, add 1/2 cup (120 milliliters) olive oil, and mix. Add grated parmesan, grated pecorino, and remaining 1/2 cup (120 milliliters) of olive oil and stir in.
  2. Serve tossed with Pasta Coins (see recipe).

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