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PESTO Basil Sauce

Mail this recipe to a friend!	Pesto comes from the verb pestare, meaning to crush or beat. Pesto is a very old sauce, especially in cities on the sea, often hedged in by mountains and enemy fleets that might prevent access to food. In fact, all ingredients used in pesto can be kept for long periods while the basil could be easily grown on the windowsills and preserved in oil for a long time. Pesto is most associated with Genoa, on the Ligurian sea, where this very popular condiment is said to have been created. The basil here has a particular scent and is not too reminiscent of mint. 8 oz. very fresh basil (if possible, use leaves from plants not yet in blossom) 1/2 cup pine nuts (or toasted walnut kernels) 2 cloves garlic, peeled 1 tbs. Parmigiano 1 tbs. Pecorino 1 cup extra-virgin olive oil salt	See Also:      Olive Oils      Riviera Ligure DOP      Cheeses      Grana Padano DOP      Parmigiano Reggiano® DOP      Pecorino Sardo DOP      Vegetables      Basilico Genovese DOP      Region      Liguria
	Wash the basil leaves and dry with a clean cloth. Place in a mortar. Add pine nuts, the garlic and a pinch of salt. Pound these ingredients with a circular motion of the pestle. Carry on until you achieve a soft green paste. Put the paste in a bowl and gradually drip in the oil. Mix well and set aside. Add cheese just before using, and more oil if necessary. The preferred pasta with pesto is trenette. Boil the water with the addition of a finely sliced potato. Cook pasta in the usual manner, drain, reserve a small amount of the water. Before dressing the pasta add a little bit of the water to the bowl with pesto and gently stir in order to obtain a fluid creamy sauce. Toss the pasta with pesto (the potatoes will have disintegrated to form a grainy texture on each string of pasta so the sauce can cling better to it). Add a little cooking water if the pasta is too dry. Toss well and serve immediately. Pesto may also be used for minestrone genovese Note: 4 oz. pesto should be enough for 1 lb. of pasta.

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