This true Ligurian recipe, pride of Genova, it is one of the Italian recipes known all over the world.

Wine paring

A good Verdicchio Classico Superiore will go great with Pesto alla Genovese.









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Difficulty	Serves 4	Prep Time: 20 min	Cook Time: 15 min

Ingredients

2 cloves garlic
2 ounces basil leaves
10 tablespoons ounces Nonna Angelina's EVOO
2 tablespoons Pecorino grated
6 tablespoons Parmigiano grated
1 tablespoon pine nuts
sea salt

Directions

While the water for the spaghetti is boiling, place the garlic, the pine nuts, 2 tablespoons of EVOO and a little bit of salt in the cold blender and blend for a few minutes.
Add the basil leaves and blend.
Add the Pecorino and blend.
Add the Parmigiano and 6 tablespoons EVOO and finish blending.

When the spaghetti are "al dente", drain, place them in a bowl add the pesto the remaining 2 tablespoons of EVOO and mix gently.
Serve.
Buon appetito!

tags

basil, garlic, Nonna Angelina’s EVOO, parmigiano, pecorino, pine nuts

PDF

basil.pdf