Pesto Ala Genovese

Name: Pesto Ala Genovese
Ingredients: 2 c. small basil leaves; 1/2 c. pine nuts or walnuts; 2 cloves garlic, minced fine; 3/4 c. olive oil; 6 Tbsp. grated Parmesan cheese; 6 Tbsp. grated Pecorino Roman cheese; freshly ground black pepper to taste; 1 lb. pasta (your choice); boiling salted water

9 ingredients

8 steps

Ingredients

2 c. small basil leaves
1/2 c. pine nuts or walnuts
2 cloves garlic, minced fine
3/4 c. olive oil
6 Tbsp. grated Parmesan cheese
6 Tbsp. grated Pecorino Roman cheese
freshly ground black pepper to taste
1 lb. pasta (your choice)
boiling salted water

Directions

1

In a blender or food processor, put basil leaves, nuts and garlic.
2

Blend until smooth. Add olive oil, a little at a time, pushing down mixture with plastic spatula, as needed.
3

Add grated cheese and pepper.
4

Blend to smooth paste.
5

Heat sauce in double boiler.
6

Cook pasta al dente, according to package.
7

Drain and transfer to heated serving dish.
8

Toss with pesto.