This is one of the most important pasta recipes ever! Really….. I was reading last months issue of the Italian food magazine Sale e Pepe where there happened to be a dedication to Basil. Among the basil related recipes was “THE” recipe for Pesto Genovese, this is the recipe recognized by the Consorzio del Pesto Genovese (yes there is a an actual consortium for pesto Genovese and other Italian protected food types!). I am so happy to have found, and to share this recipe with you Pesto: The Magnificent 7 (ingredients). Let’s cook!
Pesto Genovese, Basil Pesto
In the original recipe they use a mortar and pestle, feel free to use either a food processor or blender, I tried both and got great results
The Magnificent 7
2 packed cups of basil leaves (just the leaves and the baby leaves work the best)
1/2 cup extra virgin olive oil, if you can find oil from Riviera Ligure better yet!
6 Tbls parmesan reggiano
2 Tbls pecorino romano imported
2 garlic cloves
1 Tbls pignoli nuts
Sea Salt course grind
1 lb of pasta, linguine or trenette
With a mortar pestle, blender or food processor combine the above ingredients, mix or blend until creamy and ingredients are incorporated. Set aside, if making ahead, cover or seal in an airtight container to keep the top layer from browning
-Add water to a pasta pot, bring to boil, add the pasta cook to al dente indication on package….drain pasta, reserving 1 cup of pasta water. In a pasta bowl, add the pasta and mix with the pesto, if necessary, add some of the reserved pasta water to create a creamy pasta.