Pesto!!

Pesto alla Genovese

Read on for the authentic recipe that once tried, you'll never buy shop bought again! The recipe contains parmesan AND pecorino cheese. Many people think it contains just parmesan. The type of pasta traditionally used with this sauce is trofie, which is a small pasta from the region itself. For best results use a pestle and mortar. Ingredients for 4 people:

1. 30 grams fresh basil - about 60-70 leaves

2. Large clove of garlic - peeled

3. 50 g parmesan

4. 30 g pecorino cheese

5. 20 g pine nuts

6. About 70 ml of top quality extra virgin olive oil

7. Pinch salt

8. Trofie pasta + salt for cooking

Method:

1. Wash the basil leaves well. Dry using a salad spinner.

2. Gather the rest of your ingredients. If you don't have a pestle and mortar, use a food processor.

3. Grind or process the pesto ingredients together until you get a smooth paste. Adjust the olive oil accordingly.

4. Serve with pasta. It will keep in an air tight container in the fridge for a few days.