Fresh Pesto Genovese

freshly made, it's much better. Pesto from the jar often has parsley, walnuts, non-pecorino cheese, or sunflower oil, as cheap substitutes. This one loses some flavor after a week in the fridge, but does not go bad, I declare it good for a month or so.

1 box of fresh basil (5 oz?)
1/2-1 bag of dry toasted pinenuts
1/4-1/2 liter (1-2 cups) of olive oil
0-2 cloves of garlic
1/2 tub of ground pecorino cheese
no salt, pecorino is very salty

Shred the basil leaves and garlic in olive oil in the blender to a puree, thick but still blendable. Try to use as little oil as possible, you'll need to push the leaves back into the oil a few times. Add pine nuts and grind some more, pour/scrape it out, and mix with ground pecorino, which makes it into a very thick paste. Blend the stuff you couldn't get out of the blender with balsamico vinegar and some more oil for a great salad dressing. Enjoy on pasta, sandwiches, dressing, tomato soup, grilled veggies - the flavor is best if it is not cooked.



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