Ingredients
- 2 cups fresh basil leaves
- 1/2 cup olive oil
- 1/2 cup grated parmesan or romano
- 1/2 cup grated grana Padano
- 4 garlic cloves, chopped
- 1/2 cup pine nuts, toasted
- 1/4 teaspoon salt
Directions
Using a pestle and mortar or a food processor, crush the basil. Add the olive oil, cheeses, garlic, pine nuts, salt, and crush until a paste is formed.
Serve with warm pasta, on top of pizza's, or plain with bread.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By PlantingGal
Houston, Texas
on November 09, 2010
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Superb original Genoan Pesto. We search for years after tasting the 1st Pesto we ever liked in Genoa, Italy. Never expected to find it on the Food Network. This is the ORIGINAL. Use the Romano with the grana Padano for the extra snap that is the traditional. It works particulary well with Linguine. Food Processor works just fine. Try to serve immediately as it will separate. However, if placed in a large bowl, after dinner the separated flavored oil is great for dipping hunks of bread while sipping the last of the wine and conversing with friends. Enjoy.
By amoore_790653
redondo beach, CA
on July 15, 2009
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After reviewing 19 pages of pesto recipes, I chose this one because the chefs who created it were Italian. I liked this one very much because it had more cheese and pine nuts. Got "best pesto ever tasted" from guests. I did add one cup of Italian parsley to the 2 cups of basil, just because I like pesto that way. The grana pandamo does add a subtle difference. The recipe says it makes 3 cups, but it is much less, just enough for a pound of pasta. Delicious!
By tim_5496933
Galloway, OH
on September 15, 2006
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This was not bad pesto and certainly easy. I liked it best as a pizza sauce. I found this to be a little too nutty for me on pasta. I think it is better with 1/2 the pine nuts. I also liked it with a little cream added while being folded into the pasta.
Thanks,
Tim
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