Pesto Genovese

This is a recipe for the classic pesto of Liguria. That is not to say that it is the only pesto. For instance, if you go to Sicily, you'll find that they put tomatoes in their pesto. I love this recipe. It goes great with almost everything. You can put it on pasta, pizza, a sandwich, with fish, chicken, beef, veal. It is so versatile and so delicious. I usually make a large batch and use it as I need it. The biggest concern in making this pesto is be sure to seal the top with the olive oil or it will discolor.

TT = to taste

Makes 1 cup

1) 1 Garlic Clove
2) 2c. Fresh Young Basil leaves, lightly packed
3) 4 T toasted pine nuts, then frozen
4) To Taste sea salt
5) To Taste fresh ground black pepper
6) ½ c cooled or chilled but not solid Extra Virgin olive oil, plus 2T for sealing
7) ¼ c. fresh grated parmiggiano reggiano

Method:
•using mortar and pestle start by crushing the garlic clove with a pinch of sea salt
•then add nuts and mash but don’t over work
•add basil leaves a few at a time and work in as quickly as possible not wanting to generate too much heat
•stir in cheese
•stir in olive oil
•season with salt and pepper
•transfer to air tight container and seal with layer of extra virgin olive oil
•Note – the faster you make the sauce, the more vibrant green the sauce will be.