Pesto Alia Genovese
|Garlic||3 Clove (15 gm), chopped|
|Chopped basil||6 Tablespoon|
|Chopped parsley||4 Tablespoon|
|Pine nuts||1 Tablespoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Olive oil||1 Cup (16 tbs)|
|Ground pepper||To Taste|
With a mortar and pestle, pound garlic, basil, parsley, pine nuts and cheese together until smooth. Gradually add oil, whisking between additions. Add enough oil, whisking all the time, to make sauce thick and smooth. Season with pepper.
Note: If made in large quantities, sauce can be made in a blender or food processor. Store in a jar in refrigerator, covered with a layer of oil.