Pesto
Pesto
Genoa is the home of pesto since basil flourishes all over Liguria
This version can be made without the pine nuts, also
4 cups fresh basil leaves
1 clove garlic
1 tablespoon pine nuts
1/3 cup Parmesan, freshly-grated
1/3 cup Pecorino, freshly-grated
5 tablespoons olive oil
Salt, to taste
Put basil, garlic, pine nuts and cheeses in a blender; add a dash of olive oil to make it run more easily and then, with the motor running, add remaining oil slowly until you have a thick cream
Add salt to taste
If serving the pesto with pasta or in minestrone, thin it a little first with water from the pasta or some of the liquid from the soup
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