Pesto Genovese
2 fresh basil : 1 olive oil : 0.5 Parmesan : 0.25 pine nuts
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fresh basil packed leaves 2
olive oil extra virgin 1
Parmesan or Pecorino, or mix 0.5
pine nuts toasted 0.25
garlic to taste 1-2 cloves
Tips
- Mortar and pestle for traditional texture
- Pulse, don't purée, for texture
- Add pasta water when tossing
- Store with oil layer on top