PAOLO LABOA’S PESTO ALLA GENOVESE

PORTLAND PRESS HERALD
7Ingredients
55Minutes

Ingredients

US|METRIC
  • 6 cups basil leaves (loosely packed, preferably Genovese)
  • 1/3 cup pine nuts (preferably Italian)
  • 1/3 garlic clove (a small, any center green stem removed and discarded)
  • 1/2 cup extra virgin olive oil (fruity, mild, preferably Ligurian, plus more to store the pesto, if needed)
  • 1 teaspoon coarse sea salt (medium or flaky)
  • 1/3 cup parmigiano reggiano cheese (freshly grated)
  • 1/3 cup grated pecorino (freshly, Sardo, also known as Fiore Sardo or aged Pecorino Toscano cheese)
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