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Genoa is the home of pesto since basil flourishes all over Liguria. This version can be made without the pine nuts, also.


  • 4 cups fresh basil leaves
  • 1 clove garlic
  • 1 tablespoon pine nuts
  • 1/3 cup Parmesan, freshly-grated
  • 1/3 cup Pecorino, freshly-grated
  • 5 tablespoons olive oil
  • Salt, to taste


  1. Put basil, garlic, pine nuts and cheeses in a blender; add a dash of olive oil to make it run more easily and then, with the motor running, add remaining oil slowly until you have a thick cream. Add salt to taste.
  2. If serving the pesto with pasta or in minestrone, thin it a little first with water from the pasta or some of the liquid from the soup.


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