Pesto alla Genovese

By RossanaV

1. If you do not have a food processor you can make this recipe in a blender using the setting "puree."

2. This recipe multiplies well, but do not try to make more than a double batch in a blender, or triple in a food processor.

3. Make sure all of your tools, equipment and hands are impeccably clean. The introduction of any bacteria may cause the pesto to turn dark.

4. Pesto may be made several days in advance and kept refrigerated in an airtight container until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening.

5. Pesto may be frozen in the same manner in small quantities for use at a later date.

Ingredients

• 1 1/2 cups fresh basil leaves, packed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese
• 2 tablespoons pine nuts
• 1 teaspoon minced garlic
• 1/2 cup extra-virgin olive oil

Preparation

Step 1

Place pine nuts in a small skillet over medium heat until they begin to turn golden. In the bowl of a food processor (or blender), combine the basil, salt and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts and garlic. While the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed.