Pesto alla Genovese

Pesto alla Genovese, named for the city of Genoa, Italy where it originated, is a vibrant green spreadable sauce with a taste that varies based on the ingredients you select. If you want to make true Pesto alla Genovese, you’ve got to honor the traditional ingredients. Only use fresh, young basil leaves, preferably Genovese basil, which has a sweet, aromatic flavor. Garlic adds sharpness and depth while pine nuts add creaminess and a slight sweetness. Parmesan Cheese (Parmigiano-Reggiano) adds the salty richness that balances the herbs and lastly, extra virgin olive oil binds everything together adding a hint of fruity “pepperiness.” Some of my favorite uses for this versatile sauce are mixing a spoonful into hummus, using it as a condiment on sandwiches, enjoying it as a bread dip, topping it on chicken breasts before baking, and swirling spoonfuls into pasta…Delizioso!

Tip: Toast the pine nuts before combining for an added depth of flavor.

Ingredients:

3 - 4 cups loosely packed fresh basil leaves, washed and drained
1/2 cup fresh parsley
3 large cloves garlic
1/2 cup pine nuts or walnuts
1 cup freshly grated Parmesan or Asiago cheese 
1/2 tsp. (or to taste) pepper
2 tsp. freshly squeezed lemon juice
1/2 to 2/3 cup fruity olive oil
Salt to taste

Combine all the ingredients in a food processor or blender, adding enough olive oil to make a thick smooth sauce. Add salt to taste. May be frozen for later use.