genovese pesto by jacob siwak
Genovese Pesto by Jacob Siwak
This is by no means an original recipe, and is in fact one of the most tried and true dishes out there. Where this recipe can be heightened is not in modifying what goes into it, but by using only the best ingredients, and with a slight tweak in technique. This recipe – the way I like to make it – yields more of a pesto sauce than something you might make with a mortar and pestle.
Ingredients:
- 4 cups tightly packed fresh basil leaves
- 1/3 cup parmigiano-reggiano
- 3 tablespoons pine nuts
- 4-5 garlic cloves
- 1 cup extra virgin olive oil
Directions:
- Bring a large pot of water to boil. Blanch basil leaves and transfer to either an ice bath, or a colander under cold running water. Squeeze water out.
- In a food processor, blend all ingredients except for the olive oil.
- Slowly stream in the olive oil until you reach your desired consistency. You can stop a little earlier if you prefer a heartier, less smooth pesto, or continue to stream the oil until it is more of a smooth sauce. While I choose the latter, everyone has their own preference.
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