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authentic Italian basil pesto

Course pesto
Cuisine Italian
Servings 6
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 2.8 oz big bunch of basil 80 gr
  • 2.8 oz parmesan or pecorino cheese, or both, mixed in equal parts 80 gr
  • 1 garlic clove
  • 1 teaspoon coarse salt
  • 2 tablespoons pine nuts 35 gr - 1.2 oz
  • 4.4 oz extra-virgin olive oil 130 ml (Ligurian, if you find it)

Instructions

  1. You can use a food processor or a hand blender. I prefer the second, so I can see what’s happening and I can stop as soon as I get the consistency I want. Which is not totally-creamy: I like to leave a few, very small, lumps. It gives the plate some kind of drama.

  2. Place all the ingredients in a bowl/food processor and blend until you get the desired consistency.

  3. Cook and season pasta (here, I used bucatini).