Categories: basil, italian, not tried, pasta, pesto

Ingredients

• Basil (Ocimum Basilicum) 4 bunches (HAS to be original Basilico Genovese =þ )
• Extra Virgin Olive Oil: one glass (HAS to be made in Liguria =þ )
• Grated Parmisan Cheese: 3 tablespoons (HAS to be "Pamigiano Reggiano" or "Grana Padano" D.O.P.)
• Grated Pecorino Cheese: 3 tablespoons (HAS to be roman, tuscan, sicilian or sardinian pecorino)
• Garlic: two cloves (HAS to be... you get the idea =þ )
• Pine Nuts: one tablespoon (obtained from Pinus pinea, grew in the Mediterranean area bla bla bla)
• Nuts (optional) from Juglans regia, grew in Europe
• Salt: some grains

Directions

1. First: the original pesto genovese is not made in a blender, but in a marble mortar with a wood pestle.

2. Wash the basil with cold water and leave to dry on a cloth, meanwhile put one clove of garlic for every 30 leaves of basil in the mortar and pound them with the big grains of salt.

3. After you’re done add the basil leaves, a few at a time. Pound using a light rotatory movement. Remember: the essential oils of basil are found in the little veins of the leaves, and to get the best from them you have to pound gently rotating the pestle, not by squishing the leaves.

4. When the basil will start to drip a bright green liquid it’s time to add the pine nuts. Again add a few at a time. After the pine nuts add the cheeses (few at a time) and at the end the oil, one drop at a time.

5. One last note: the preparation of pesto has to be done at ambient temperature and as quickly as possible to prevent oxidation.

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