One of my favourite pasta sauces! Whenever my Basil pots get overcrowded, it’s a ‘time for Pesto’ message. Make a lot of it and store/refrigerate it for few weeks in a glass jar.
Basil Genovese
Ingredients
- 250 grs Fresh basil leaves , home grown
- 200 ml EVOO , (Extra Virgin Olive Oil)
- ⅓ clove Garlic , peeled and finely chopped
- 200 grs Parmesan cheese , grated
- 100 grs Pecorino Sardo cheese , grated
- 120 grs Pine nuts , roasted
- Sea Salt
- freshly ground Black Pepper
Instructions
- In a small saucepan on medium heat add the pine nuts and toast for few minutes shaking regularly. You want to release the oils from the nuts and not burn them.
- In the large bowl of your food processor with the metal blade on add the basil, oil garlic and nuts and blend to form a paste.
- Add the 2 grated cheeses a bit of salt and the pepper and work until smooth. Beware of the saltiness from the cheeses especially the Sardo pecorino, thus adding salt has to be done with great care.
- Use as much of the sauce you need, and the rest can be stored/refrigerated it for few weeks in a sterilized airtight glass jar or plastic container topped with olive oil.
