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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.
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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.

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Newest Ratings and Reviews

Read all 6 reviews

  • on May 07, 2013

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    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!

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  • on January 01, 2013

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    Love this recipe! Prepare it often. Haven't brought home pesto from the store since discovering this recipe!

    people found this review Helpful.
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  • on August 14, 2011

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    Delicious! So happy to see this easy and delicious recipe! I love the basil and had to use almonds and no garlic due to food allergies. Still by far the best fresh pesto ever.
    Love watching you both. You are inspiring!

    people found this review Helpful.
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