PESTO GENOVESE

Preparation: To prepare Pesto alla Genovese, the basil leaves are not washed, but are cleaned with a soft cloth. Start preparing the pesto by putting the peeled garlic in the mortar along with a few grains of coarse salt. Start to grind it and when the garlic has been reduced to a pulp, add the basil leaves together with a pinch of coarse salt which will help to better crush the fibers and keep a nice bright green color. Crush the basil against the walls of the mortar, rotating the pestle from left to right while rotating the mortar in the opposite direction (right to left), holding it by the “ears” (the 4 round tabs on the mortar). Continue until a bright green liquid comes out of the basil leaves, add the pine nuts and continue crushing until it becomes creamy.

Ingredients: 2 garlic cloves 1 cup basil leaves 70 g grated parmesan 1/3 cup grated pecorino (aged sheep’s milk cheese) salt extra virgin olive oil 1/8 cup pine nuts

45 minutes. Gradassi CENTENARIA single estate Italian extra virgin olive oil