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Traditional Pesto

Traditional Pesto

There is no greater tragedy than overly oily pesto. So I prefer to make my pesto very thick and allow guests to add much of the olive oil to taste.  Hence this recipe creates a very dense pesto. This recipe is modified from a pesto recipe by Benedetta Vitali.

2 cloves of garlic
1 large bunch Basil leaves (about 2 cups) washed and dried.
3/4 cup pine nuts
1/4 cup extra Virgin olive oil
1 cup grated Parmesan
3/4 cup grated Romano
salt to taste

Modern Directions
Place all ingredients except cheeses and salt into food processor and pulse until mixed. Add cheeses and pulse again,  Add salt to taste.  Serve over pasta with high quality extra virgin olive oil.

Traditional directions
Tear basil leaves (don’t use scissors or metal blades). Mix minced garlic, torn basil and pine nut in mortar mix with pestle. Add oil slowly. When pine nuts and basil are mashed, mix in cheeses and salt to taste.