Method

Pesto is the most well-known sauce from Genoa, in the region of Liguria, dominated by the sea. Purists will tell you to use the leaves of the basil when it is in flower. Please try this just once using a mortar and pestle.  You may never want to return to the food processor.

Wash and dry the basil leaves and dry well.

Using a a mortar and pestle, put in basil, pine nuts, garlic and a pinch of salt. Pound pound pound, using a a circular motion to pull in all ingredients. Pounding is done when the ingredients form into a paste with a slightly chunky texture.

Transfer from mortar to a bowl and add oil din a very, very slow stream, mixing all the while.  Mix win cheese. Adjust oil if necessary.  If not using immediately, put in a jar and pour a thin layer of oil on top to keep that fresh green color.

The preferred pasta with pesto is trenette. In Genoa where pesto is always at hand, a little is added to minestrone to flavor the soup.

Yield: about 4 ounces

Contributor: Two Blonde Ladies

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