Basic Basil Pesto (Genovese)

Wash and dry the basil well with a tea towel. Add all the ingredients in a food processor and mix until you have a fine crumbly texture. If you have a pestle and mortar and want to do it the traditional way, bruise the basil and salt into a paste (do not bash the leaves, instead, make a continuous circular motion with the pestle). Add the chopped garlic and, when smooth, add the pine nuts. Keep mashing everything and finally add the grated cheeses. When it gets really thick, add the oil, a bit at a time. The paste will keep for several days if stored in the refrigerator, covered with a layer of olive oil.

Before serving, cook your pasta of choice in abundant salted boiling water until al dente. When ready, mix some of the pasta water with the basil paste to give it a creamy texture. Drain the pasta and mix in the sauce.

Linguini al Pesto Genovese

Wash and dry the basil well with a tea towel. In a pestle and mortar bruise the basil and salt to a paste (do not bash the leaves, instead, make a continuous circular motion with the pestle). Add the garlic and, when smooth, add the pine nuts. Keep mashing everything to a paste, and finally add the grated cheeses. Once the mixture becomes very dense, add the oil, a little at a time. The paste will keep for several days if stored in the refrigerator, covered with a layer of olive oil. Before serving, cook the pasta in salted boiling water until al dente. When it’s ready, mix some of the pasta water with the basil paste to dilute and give it a creamy texture. Drain the pasta and mix in the sauce.