PESTO GENOVESE

Pesto Genovese image

Provided by Food Network

Time 10m

Yield 1 (18-ounce/500 g) jar

Number Of Ingredients 6

Bunch fresh basil leaves, washed and dried
2 cloves garlic, crushed
1/2 cup/125 ml pine nuts, crushed
1/2 cup/125 ml freshly grated Parmigiano-Reggiano cheese
Salt
1 cup/250 ml extra-virgin olive oil

Steps:

Put basil, garlic, and pine nuts on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients and add to a jar. Add the Parmigiano cheese, salt, and 1/2 cup olive oil and mix all the ingredients well. Top up with the remaining extra-virgin olive oil.
Cook's Note: Pesto can be served fresh or it can be preserved in the refrigerator or freezer in an air-tight container. If freezing, omit the cheese and drizzle the top with oil. Thaw, then stir in the cheese.