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Pesto alla Genovese

Ingredients & preparation:

This Recipe is from the "Official Consortium of Pesto Genovese"

Ingredients for 6 (1 lb. pasta)
• Basil 4 bunches (about 1 cup of leaves)
• Extra Virgin Olive Oil -1cup
• Grated Cheese 3 Tablespoons of Parmigiano Reggiano and 3 Tablespoons of Pecorino (Romano, Tuscan, Sardinian or Sicilian)
• Garlic 2 very fresh cloves
• Pine Nuts 1 Tablespoon of fresh Italian Pine Nuts
• Walnuts (optional) 1 Tablespoon
• Salt a few coarse crystals

Method for purists:
To make authentic Pesto alla Genovese, you will need a marble mortar, a wooden pestle, diligence and patience.

The first recipe for pesto was written during the second half of the 1800 and the method for preparing it has not changed one bit since then!
First wash the basil in cold water and dry it in a cotton or linen towel.
Remove the leaves from the stem. Begin by pounding one garlic clove and about 30 leaves of basil.* (The ratio is one garlic clove for 30 leaves of basil.)
Be sure the garlic is fresh so it has no bitterness. Add a grain of coarse salt at a time and keep pounding/grinding in a circular fashion. Grind with a quick circular motion adding the leaves and the garlic and the salt a little at a time.
The essential oils of the basil exude best when the motion of the wooden pestle is circular and constant, but not too aggressive.

When the liquid from the basil begins to pool, add the pine nuts and a few walnuts.
Continue to move the pestle in a circular motion to grind the nuts to the consistency you desire. At this point add the shaved/ground cheeses and lastly the olive oil a little at a time.

Work with all of the ingredients at room temperature as quickly as possible so no oxidation occurs. The pesto is now ready to use with the following shapes: troffie, trofiette, trenette or spaghetti. It's also delicious added to minestrone.

OK.. if you don't have time to use a mortar and pestle, or don't have one to use, process everything in your food processor and enjoy some garden fresh pesto. Note: Pesto can be refrigerated for a week or so or frozen for a few months. Be sure to top off with olive oil if storing in the refrigerator.

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