Pesto alla Genovese

Today I have a cooking jumble instead of a baking jumble for you all.

I have a window box of herbs, and needed to use some of my basil. The stuff is growing like a jungle faster than I can give it away. So, I decided to give pesto a shot considering I had all of the ingredients at home. I got this recipe out of a coffee table/cookbook called Culinaria Italy. Turns out, this is a super easy recipe and a great alternative to traditional red sauce on your pasta in the summer.

No kitchen catastrophes or cute stories to go along with this one, sorry.

Pesto-web

Pesto Alla Genovese

1 bunch basil (I doubt mine was a “bunch” but it worked)
1 clove garlic
2 T pine nuts
Coarse Salt
1/3 c grated pecorino cheese
1/3 c grated Parmesan cheese
2-3 T extra virgin olive oil

  • Chop basil, garlic, pine nut, and a pinch of salt in blender
  • Gradually add grated cheese and work into an even paste
  • Mix in olive oil by hand to a creamy consistency
  • Just before pouring over pasta, add some of the hot water from which the pasta was cooked

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