Italian Grandmother Pesto
Genovese style pesto - a process that teaches patience and inspires tastebuds.
- 1 large bunch of basil, leaves only, washed and dried
- 3 medium cloves of garlic
- one small handful of raw pine nuts
- roughly 3/4 cup Parmesan, loosely packed and freshly grated
- A few tablespoons of extra-virgin olive oil
Special equipment: a mezzaluna for chopping
- Begin by chopping the garlic and about 1/3 of the basil leaves.
- Once this is loosely chopped, add more basil, and continue chopping. Once you've chopped this, add the rest of the basil, and chop some more.
- At this point the basil & garlic should be a fine mince. Add half the pine nuts, chop.
- Add the rest of the pine nuts, chop.
- Add half the parmesan, chop.
- Add the rest of the parmesan... chop!
- Once this is all done, the pesto should be so fine you can press it into a cake form. When you can, transfer it into a bowl and cover with a few tablespoons of olive oil.
- Set aside, or refrigerate to store. When about to serve, stir the pesto to mix in the olive oil.