Genovese Style Pesto

I learned about pesto in Genoa.  Genoa is an old seaport, where men still swagger like sailors.  The Genovese (or at least, my friend Giacomo) claim, and I agree, that their pesto is best.  What is cool about pesto is that if you make a large batch ahead, it makes assembling an entree quick and easy.  Cook your pasta.  Add whatever and mix in a couple of giant spoons of pesto.  Et voila!  A great dish that will impress your friends.

NOTE: The Genovese use a mortar and pestle to finish mascerating the basil and crushing the nuts.

Genovese Style Pesto

2-3 Tblsp pine nuts (or crushed walnuts)

2 cups fresh basil leaves

1-2 cloves garlic, chopped

1/2 cup extra virgin olive oil

1/3 cup Parmigiano-Reggiano (don’t get cheap with this ingredient.  It just won’t be the same), freshly grated

Kosher salt and fresh ground pepper to taste

Spread the pine nuts (walnuts don’t need this step) on baking sheet and roast at 350 degrees until lightly browned.  Watch them closely and don’t let them burn.

Chop basil leaves coarsely in food processor. Add garlic, cheese, pine nuts, olive oil, salt, and pepper to food processor.  Blend for 5-10 seconds (until mixed thoroughly and pine nuts are chopped fine).

Store in fridge in tightly covered container or use immediately.

SERVING SUGGESTION:  Sautee fresh veggies (onion, mushrooms, red bell pepper, zucchini), with a generous sprinkle of cayenne pepper.  Toss with pasta (spaghetti or fettucini work best).  Add 3-4 large spoonfuls of pesto (about 1 spoonful per person), mix, and serve immediately with chilled tomato slices.