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Pesto alla Genovese?


For 6 persons:

- 1 to 2 cloves'
garlic - 50 g pine nuts
- 4-5 grains of salt ( 3 g)
- 100 grams of extra virgin olive oil
- 50 g basil leaves
- 75 g of Fiore Sardo (pecorino) cheese
- 75 g of grated parmesan or grana.

1) In a marble mortar, crush the garlic first with coarse salt (this is important, because the garlic and salt will keep intact the deep green of the basil, which otherwise would be dark). The movement of the pestle to be slow motion.
2) Combine the basil, continuing to beat, mixing the ingredients well.
3) Add the pine nuts beating them, then cheese and finally, drop by drop, the oil.
The quantity and proportion of cheese can be chosen according to their taste and availability ....!

It can be done in a blender, putting the ingredients (except cheese) together.
The pine nuts may be replaced with walnuts or almonds with skinned, the results are equally good.

Pasta: spaghetti
also excellent.



PS It can be done with wild rocket (Diplotaxis tenuifolia, pictured), popular in Sardinia. I do not want the Genoese, but you get the rocket pesto hottest and certainly the most aphrodisiac.
Obviously, it is not for everyone!

You can also even with the most common parsley (especially in winter, when the basil in the garden is missing): it changes the flavor, but it is equally delicious.