| ≥1 piece |
GENOA-STYLE PESTO
Wash three bunches of small-leaf basil and dry carefully with a towel. Place the basil, a clove of garlic, 30 grams of pine nuts and a quarter cup of olive oil in a blender or food processor. Blend on medium speed until a fine, creamy sauce is created. Add the Pecorino Romano cheese, parmesan and salt and process for a few seconds. Be careful to avoid creating lumps when the cheeses are added. Add another quarter cup of olive oil and salt to taste. Your pesto is ready!