Recipe courtesy of David Rocco
Episode: Sauces
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Pesto Genovese
Total:
10 min
Active:
10 min
Yield:
1 (18-ounce/500 g) jar
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
1 (18-ounce/500 g) jar
Level:
Easy

Ingredients

  • 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

Directions

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.

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