Pesto all Genovese

Ingredients for 4 servings:

• 1 bunch of basil
• 2 cloves garlic
• 3 tbsp pine nuts
• 3 tbsp walnuts
• 1 pinch of coarse salt
• 3 tsp Parmesan, grated
• 3 tsp cheese (Pecorino), grated
• 5 tsp olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

not only with pasta, but also good in a minestrone or in other dishes based on basil

To make authentic pesto, you’ll need a marble mortar and a wooden pestle, as well as a lot of care and patience! First, wash and dry the fresh basil. Meanwhile, crush the peeled garlic cloves in the mortar. This process is very important. The garlic should be fresh and sweet, but not too strong. Coarse salt is essential, and should now be added to the garlic. Next comes the basil. Crush the basil by moving the pestle in a circular motion. This doesn’t cut the leaves, just crush them to preserve the precious oil and get the best flavor. Mix all three ingredients—not all at once, but gradually. Now it’s time to add the pine nuts. These will enhance the flavor of the basil leaves and garlic. For an even more nutty taste, add the walnuts. Next, add the grated Parmesan and Pecorino cheese (not too much). Finally, add the extra-virgin olive oil. One final tip: The pesto sauce should be prepared with ingredients that are at room temperature. Also, don’t store the pesto for too long after preparation, as it will lose its fresh green color and flavor.