Photo: Fresh Pesto

TOTAL TIME: 25 min
Prep: 25 min
Inactive Prep: --
Cook: --
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup freshly grated Pecorino Sardo or Romano
  • Kosher salt and freshly ground black pepper
  • Serving suggestion: Cooked pasta.
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Combine the basil, pine nuts, garlic, and oil in a food processor and blend until a paste forms.
Add the Parmesan cheese, Pecorino cheese, salt, and pepper and pulse until smooth.

This is a crucial moment for your pesto, as you need to season with salt and pepper. Keep in mind that Parmigiano and Pecorino are both dry and salty cheeses, you have to taste your sauce a few times in order not to go overboard when you are seasoning it.

Cover the pesto and keep in the refrigerator until you're ready to use it.

Mix the pasta and the pesto, serve garnished with some grated Parmesan (just a touch), fresh ground pepper and a drizzle of olive oil.

Notes

Important: Dose your sauce.... some people like the sauce thin, others like it very dense....which basically means less or more sauce that goes in the pasta...The Genovese tradition is to use a small ladle of the pasta water-the one you boiled the pasta in-and use it to dilute the sauce when you mix it in the pasta.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 8 reviews

  • on August 22, 2013

    Flag

    My picky family (especially my finicky two-year old loved this meal. They saved some to take to lunch tomorrow, which is a huge compliment to the chef. Only had half the basil but it turned out just fine. Next, biscotti, orange cake, and the tomato sauce. Love, Love, Love the show.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 30, 2013

    Flag

    Sounds great! Tip: My Mom always cut the pesto with a few Tablespoons of Cream cheese just
    drop in food processor at the end...makes quite a difference.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 07, 2013

    Flag

    I was never a pesto person...until I tried this recipe. It totally converted my to the side of pesto!! I loved every bite of this dish and have and will continue to make it many more times! Great recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.