pasta al pesto

Here is a quick recipe for Genoese pesto for 

5 people to dress 500 grams of pasta:

50 grams of Basilico Genovese DOP, the leaves must be small and fresh.

59 grams of Pecorino (alternatively you can use Parmigiano Reggiano DOP 24 months)

five tablespoons of extra virgin olive oil,

3 tablespoons of pine nuts

And a small handful of coarse salt.

After the ingredients, we need to think about the tools: a marble mortar and a wooden pestle. For those who don't have time, you can also use a blender.

To bring out the balanced aroma of this sauce which some say is also an aphrodisiac, it is important that the preparation takes place at room temperature and in the shortest possible time. This is to prevent the basil leaves from oxidizing and releasing a bitter taste that would compromise all the effort made.

If the pesto is too thick or if you want to use less oil, you can add a spoonful of room temperature water mixed with the cooking water left to cool beforehand.