Pesto Alla Genovese

Making Pesto Alla Genovese

Portions are key – some people like a real garlic punch while others prefer a milder flavor.

Toss a ½ cup pine nuts over high heat until warmed, not browned. Put them in a food processor with a garlic clove and a couple of healthy pinches of sea salt, pulse to combine. Add 2 cups basil leaves and a ¼ cup of freshly grated Parmesan cheese, pulse to combine. Then with the machine running, drizzle in about a ¼ cup of extra virgin olive oil until the texture looks right, don’t over process.