Pesto Genovesa a la Cathy Corbett

By RossanaV

Ingredients

• 1 large clove garlic, remove any green in center
• 1/8 t. salt
• 2/3 c. tightly packed young basil leaves
• 2 heaping T. pine nuts
• 1/4 c grated Pecorino
• 1/2 c (scant) Parmesano-Reggiano
• 6 T. evoo

Preparation

Step 1

In food processor with motor running, puree garlic and salt. Gradually add basil and then pine nuts, crushing into a rough paste. Pour in cheeses and enough oil to bring pesto to heavy cream consistency.

Makes enough for about 1 lb. pasta (not covered heavily with pesto.)