Pesto has origins in several Italian regions. Like the pizza and its association with Naples, the most famous pesto is an iconic traditional dish of Genoa.
- 180 g parmigiano / grana padano, fine grated
- 120 ml olive oil
- 100 g basil leaves
- 60 g pecorino / sardoor / toscano, fine grated
- 4 garlic cloves
- 30 g pine nuts
- 10 g sea salt
Pound basil with garlic, about 30 leaves for every clove. Use salt to aid grinding.
When the mixture turns into a bright green liquid, add pine nuts. Pound until incorporated.
Add Italian cheese of your choice, then the oil a drop at a time until the consistency is just right.
Fresh pesto is dangerous. Use your imagination and don’t eat too much in one go.