Pesto Alla Genovese
Created by the Garibaldi Family, Cà di Gòsita, Liguria, Italy
Servings: Makes 1 generous cup
Ingredients
  • 2 large cloves garlic
  • 1/2 teaspoon salt
  • 1 1/2 cups packed fresh basil leaves
  • 7 tablespoons toasted pine nuts
  • 1/4 cup grated pecorino cheese
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 6 tablespoons extra-virgin olive oil , preferably Italian, plus more as needed
Directions
Combine all ingredients except olive oil in the bowl of a food processor. With machine running, slowly add olive oil until smooth. Season with salt. Toss with pasta. (Note: Add 2 to 4 tablespoons of pasta cooking water to pesto to make creamy before tossing with pasta.)