Cooking holidays Rome recipe : Pesto alla Genovese
2 Cups of loosely-packed fresh basil
2 tablespoons of pine nuts, lightly toasted
1 clove of garlic
Extra virgin olive oil, to taste
½ cup of Parmigiano Reggiano or Grana Padano, finely grated, + more to taste
3 tablespoons Pecorino (Fiore Sardo, Pecorino Romano) cheese finely grated, + more to taste
Fine sea salt to taste
Prep time 15 mins
Place the garlic and a generous pinch of sea salt in to a large mortar, and grind until everything is crushed into a paste.
Add about a quarter of the basil leaves, and grind until broken down. Continue to add the basil a little at a time, breaking down all the leaves before adding more. Add the pine nuts, and grind until crushed.
Add about ½ cup of extra virgin olive oil, and grind until the pesto is creamy. Finally, add both cheeses, and grind until creamy and thoroughly combined.
Season with sea salt to taste, adding any other ingredients as needed.
Best to enjoy as fresh as possible!
Serve with pasta like trofie, which the Genovesi invented especially for pesto, spread over toasted bread for bruschetta, or simply scoop a spoonful.
This recipe is an example of what to expect with Taste Trails Rome authentic cooking holidays Rome. What we cook in the lessons depends on the time of the year and what is in season . We try and use only fresh , local and if possible organic ingredients .
Why not check out our other Cooking holidays Rome recipes