Pesto has origins in several Italian regions. Like the pizza and its association with Naples, the most famous pesto is an iconic traditional dish of Genoa.
180 g parmigiano/grana padano, fine grated 120 ml olive oil 100 g basil leaves 60 g pecorino/sardoor/toscano, fine grated 30 g pine nuts 4 garlic cloves 10 g sea salt
Pound basil with garlic, about 30 leaves for every clove. Use salt to aid grinding.
When the mixture turns into a bright green liquid, add pine nuts. Pound until incorporated.
Add Italian cheese of your choice, then the oil a drop at a time until the consistency is just right.
Fresh pesto is dangerous. Use your imagination and don’t eat too much in one go.
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