This is the basil paste from Genova that most of us think of when we hear the word pesto. It’s good with pasta, potatoes, on paninis, in minestrone, on chicken, and salmon.
1 large bunch basil, thicker stems removed
4 cloves garlic
¼ c pine nuts (walnuts or almonds can be substituted)
½ c olive oil
2 oz. parmigiano-reggiano and/or pecorino, grated
In a food processor or mortar and pestle, grind nuts and garlic to a paste. If using a food processor add basil and blend while slowly adding olive oil; if a mortar and pestle is used, add some rock salt and grind until pureed, than add oil. Blend in cheese. Salt and pepper to taste.