About the Recipe
A Genoese classic that makes the jokes of simple ingredients for a very fresh dish. The nuts in this dish do add flavour but if you/the people you are cooking for are allergic to nuts then they can be removed. It is also not very difficult to make so I strongly recommend you make it fresh if you can.
Ingredients
30g packet of basil
20g of Parmigiano Reggiano
Couple tablespoons of olive oil
Handful of pinenutes (can be replaced by walnuts for a cheaper alternative, can even be removed if you have a nut allergy for instance)
Pinch of salt
2-3 cloves of garlic
Preparation
Traditional method (Pestle and mortar)
Put all your ingredients in the pestle and mortar and make into a fine paste in the following order: garlic + salt; basil; pine nuts; cheese; olive oil.
Modern method (Blender)
Blend all your ingredients apart from the olive oil together, adding the oil at the end.
To serve simply add the sauce to boiled pasta.