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Pesto Alla Genovese
Genoese pesto (basil sauce)
4 bunches
2 heads of garlic
2 tbsp pine nuts
Sea salt
Scant 1/3 cup not too strong pecorino, grated, I prefer Locatelli Pecorino Romano
2-3 oz. extra virgin olive oil
Buy organic whenever possible.
Wash the basil carefully and allow to drain. Chop in a blender, together with the garlic, pine nuts, and a pinch of coarse salt. Gradually add the grated cheese, and work into an even paste. Finally, slowly mix in the olive oil, until a creamy consistency is achieved.
Before pouring over the pasta – trenette are the best kind – mix the pesto with a little of the hot water in which the pasta was cooked.
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