Name: Genoese Basil Pesto (Pesto di Basilico alla Genovese)
Total time: 15 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: ½ cup freshly grated Parmigiano-Reggiano; 2 tablespoons freshly grated Romano pecorino cheese; 2 ounces fresh basil leaves, stems removed; 2 cloves of garlic, peeled; 1 teaspoon salt; 2 tablespoons pine nuts; ½ cup extra virgin olive oil; 1 tablespoon butter, softened to room temperature

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
15 min

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

The only way to have true Genoese pesto would be to go to the Liguria region of Italy where the tiny fragrant sweet basil the Italian Riviera is famous for can be found. Locally grown basil, although not quite the same, will produce a very nice pesto for those of us who may find it impractical to fly to the Riviera whenever we feel like having pesto.