International Cooking School Vacations: Genovese Pesto

Genovese Pesto

February 2009

Try this classic Italian dish—brought to you by Chef Roberto—on pastas and meats, or in soups. To learn more about
Ligurian cuisine with Chef Roberto, please check out
Taste of the Italian Riviera and Cinque Terre.

Ingredients

  • 2 cups fresh basil, de-stemmed and tightly packed
  • ¼ cup pine nuts
  • 2 cloves garlic
  • salt and pepper
  • ½ cup olive oli
  • ¼ Parmigiano Reggiano cheese, grated

Directions

Place basil, nuts, garlic, salt and pepper in the bowl of a food processor. Pulse until ingredients are chopped.

With processor running, slowly add the olive oil.

Add grated Rarmigiano Reggiano cheese to the pesto after it is removed from the food processor.