Pesto Alla Genovese

Summary

Ingredients

• 2 kg basil
• 2 kg parsley
• 200 g arlic
• 250 g pine nuts
• 300 g cheese (pecorino), rated (dry sheep`s cheese bouht in one piece and freshly rated)
• 1 liter oil (good olive oil)
• 1 pinch (s) nutmeg, depending on taste
• Salt and pepper, not too much

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Instructions

1. Pesto - my tip: In all of the previous pesto recipes and descriptions you can see how infinite the human imagination is. Definitely, there is a large pesto fan base, and I would like to give them a tip here:
2. Since it`s summer, it`s time to make the (the mashed?) Pesto for the year 2002/03, because in winter we will definitely not find such a wonderful basil as we are now. We in Italy prepare it once a year, as well as the tomatoes for the pasta sauce, etc. etc. Depending on the average consumption, the amount that is necessary for the respective family, individuals, shared apartments and of course restaurants results.
3. For a family of four, the amount given above is sufficient:
4. Pluck the basil leaves, do the same with the parsley, and wash THOROUGHLY separately. Let it dry off properly and don`t forget that the remaining water can rot the pesto!
5. I stress; the name pesto comes from PESTARE (pounding) and pesto in its origin was made / pounded in a mortar.
6. But now even an originality fanatic like me compromises and makes my pesto with the mixer, goes much faster and certainly tastes just as good.
7. So now the herbs and garlic are first roughly chopped in the blender, then the pine nuts, the pinch of nutmeg and the pecorino cheese. Then continue to chop until a homogeneous mass is formed. When mixing, men / women should make sure that the mixture is not heated too much by mixing for too long, so make it short and correct.
8. Put in a bowl and mix with half a liter of olive oil, then put in one or more glasses or in a plastic container with a lid, continue to fill with olive oil until the oil is about a cm. is about the pesto. In the first time you should often check whether the oil is over the pesto, otherwise top it up, because as long as no air reaches the mass, it will last forever. But one year should be enough, because next year there will be another fantastic basil.
9. If it is needed then I recommend linguine. It`s the weird, flat spaghetti that tastes delicious with this sauce. When preparing it, you should avoid any cream and only pour a little pasta water into the pan with pesto, add the linguine, a little parmesan cheese or pecorino.
10. Mix and enjoy your meal

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