Genoese Pesto
Ingredients
- 1 lb. fresh basil leaves (about 2 qt.)
- 5 garlic cloves
- 3 Tbsp. toasted pine nuts
- 1 Tbsp. coarse salt
- 8 oz. Parmesan cheese, grated
- 1 c. virgin olive oil
- 1 lb. pasta
Directions
- Wash the basil leaves; make sure they are well dried.
- Put basil in food processor and grind (may have to add it bit by bit). Next, add rest of the ingredients.
- Process until it looks like creamed spinach (do not puree).
- Serve over pasta.