Home made Pesto alla Genovese Recipe

Treat your family to an authentic Italian pasta dish that tastes like summer!

We recommend using this pesto to dress one pound of isiBisi's premium gluten-free spirali or fettuccine, then sprinkling it with 3/4 cup of freshly grated Parmigiano cheese.
If you are not using this pesto right away, be sure to refrigerate it in a glass container and add a thin layer of olive oil on the pesto's surface to seal the mixture and protect it from the air.

- 1/4 cup pine nuts
- 2 oz Pecorino Romano
- 1 large clove of garlic
- 4 cups fresh basil leaves
- 1/2 tsp salt
- 1/2 cup extra virgin olive oil

Toast the pine nuts in a dry saute pan over medium heat, stirring frequently. When the nuts have turned light brown, allow them to cool, then transfer them to a blender or food processor. Add four cups of thoroughly washed and dried fresh basil leaves, 2 oz of Pecorino Romano cheese, one large clove of garlic with the center (germ) removed and 1/2 teaspoon of salt. Blend the ingredients until finely chopped, then keep the machine running as you slowly drizzle in 1/2 cup of extra virgin olive oil.
Feel free to add a bit more oil if necessary to reach your desired consistency.