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Genoese Basil Pesto

Submitted by: Chris Sloan of Johnstown, PA | Date Added: 12 Nov 2009
Listed in: Side Dishes

1-1/3 cup fresh basil leaves

1/3 cup pine nuts

1/2 tsp finely chopped garlic

1-1/4 tsp salt

1/3 cup extra virgin olive oil

1/4 cup fresh grated Parmigiano-Reggiano

3 tbsp fresh grated Pecorino Romano

1 tbsp + 1 tsp butter

Wash basil leaves and spin dry.

Place basil, pine nuts, garlic, salt and olive oil in food processor.

Run until mix is smooth and creamy.

Transfer to mixing bowl and add in grated cheeses with spoon or rubber spatula.

While pasta you are going to serve is cooking, add 2 tbsp pasta water and the butter to pesto; mix well.

Toss pesto with your choice of pasta and serve at once.