Pesto alla Genovese - Crushed Basil Sauce

Pesto alla Genovese - Crushed Basil Sauce

This is the real deal and it only takes 10-15 minutes to make. To truly experience the unique beauty of pesto, use only the finest and freshest ingredients. It is also an exceptionally versatile sauce that goes brilliantly on any pasta, green lasagna, or sliced potatoes. Make large amounts in the summer to freeze and use year round.

5 from 1 vote

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Course: Condiment, Lunch, Sauce

Cuisine: Italian, Northern Italy

Prep Time: 15

Total Time: 15

Servings: cups

Author: My Hungry Traveler

Equipment

Food Processor or blender

Ingredients

2 cups Fresh basil leaves, ripped and tightly packed
½ cup Extra virgin olive oil
3 tbsp Pine nuts
2 cloves Garlic, peeled
½ tsp Kosher salt
⅓ cup Parmigiano-Reggiano cheese, freshly grated
2 tbsp Pecorino romano cheese, grated
3 tbsp Butter, softened

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Instructions

Grate chunk of parmesan and scoop ⅓ cup into a small bowl. Reserve extra in refrigerator. Do the same with romano cheese, adding 2 tbsp to the reserved parmesan and storing the rest.
Place garlic and salt in food processor. Pulse 2-3 times. Add basil, pine nuts, and olive oil to bowl and process until almost smooth. Place in a bowl and mix in cheeses and then the softened butter.
Serve with linguine or any other pasta or roast vegetables.

Notes

If freezing extra, do so without cheese or butter which lose flavor when freezing. Defrost and the add cheese and butter right before serving.

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