4 cups (about 4 ounces) fresh basil leaves
1/3 cup toasted pine nuts
3 cloves garlic, peeled
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
1/4 cup freshly grated Pecorino Sardo or Romano
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Serving suggestion: Cooked pasta.
Important: Dose your sauce.... some people like the sauce thin, others like it very dense....which basically means less or more sauce that goes in the pasta...The Genovese tradition is to use a small ladle of the pasta water-the one you boiled the pasta in-and use it to dilute the sauce when you mix it in the pasta.
wt.spazzatura
I love pesto but had never made it before. I had so much basil growing during the covid-19 pandemic that I decided to try it. This one was easy and delicious!! I love Extra Virgin and wish Food Network would restart the series or do a special during the pandemic (like<div>Amy Schumer). </div>
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