Pesto alla genovese

Detailed step-by-step description of how to cook the dish "Pesto alla genovese". Try it by all means

Recipe «Pesto alla genovese» presented in category Recipes / Soups, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author sheff would need: 1 large bunch basil, leaves picked, 3 tbsp pine nuts, toasted, 2 garlic cloves, 2/3 cup freshly grated parmesan, 2/3 cup grated Pecorino Romano , 150-200ml olive oil, plus extra to drizzle .

Ingredients:

• 1 large bunch basil, leaves picked 
• 3 tbsp pine nuts, toasted 
• 2 garlic cloves 
• 2/3 cup freshly grated parmesan 
• 2/3 cup grated Pecorino Romano 
• 150-200ml olive oil, plus extra to drizzle 

Instructions

1. Place basil, nuts, garlic and cheeses in a food processor. Pulse to combine, then gradually add enough oil through the feed tube until you have a luscious green sauce. Transfer to a jar, cover with a thin layer of oil and seal. Keep in the fridge for up to 1 week. The pesto will darken, but the flavour won't be affected. Stir well before using to toss with pasta, drizzle over soups and grilled meats, or add to dressings.