Genovese pesto

4 medium cloves fresh garlic, pestled (this should be increased if the garlic is less fresh) 
Approximately 2 cups (packed) fresh basil
¼ cup pine nuts
¼ cup grated padano
¼ cup grated pecorino romano
A little sea salt 

olive oil (Ligurian)

Put ingredients into food processor and purée while slowly adding Ligurian olive oil to taste. This could be anywhere from 1/4 to 1/2 cup.

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