Pesto
Makes 2 cups

Pesto, a regional specialty of Ligurua, and particular, the city of Genoa, is made from basil, a tender herb with a pungent flavor. Pesto is traditionally served over trenette, long strands of pasta, similar to tagliatelle.

1 1/2 cups tightly packed fresh basil leaves
5 cloves of garlic, peeled
4 tablespoons grates Parmigiano-Reggiano or Pecorino Romano cheese
1/2 cup extra-virgin olive oil, plus extra for sealing
1/3 cup pine nuts
Salt and freshly ground black pepper, optional


In a food processor, combine the basil and garlic and process to a coarse puree. Add the cheese and process to blend. With the motor running, add the olive oil in a thin stream through the feed tube. Add the pine nuts and blend with the mixture until smooth. Season with salt and pepper if you wish. To store, transfer the pesto to a jar and pour a thin layer of olive oil over the top to preserve. Refrigerate up to one week