Didn't have pine nuts so I used walnuts. After taste test it was bland. After rereading the ingredients, I had left out the garlic. Second taste test was magnifico!! Highly recommend this!
Pesto Genovese (Classic Basil Pesto)
In this classic version of pesto, the basil leaves are blanched in boiling water, then quickly shocked in ice water, to give the sauce a brilliant green hue and to reduce any bitterness. This recipe first appeared in SAVEUR Issue #140 along with Laura Schenone's story Glorious Pesto
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Credit: Todd Coleman
MAKES ABOUT 1 1/2 CUPS
INGREDIENTS
4 cups packed basil, blanched briefly in boiling water and shocked in ice water
1/2 cup extra-virgin olive oil
1/2 cup finely grated parmesan
1/4 cup pine nuts
3 tbsp. finely grated pecorino
2 cloves garlic, finely chopped
Coarse sea salt, to taste
INSTRUCTIONS
Process basil, oil, parmesan, pine nuts, pecorino, and garlic in a food processor until smooth; season with salt.Ratings & Reviews (4)
I haven't made the pesto yet although planning to right after Labor Day weekend. I was wondering if anyone had info on where to get a proper stone mortar. There is a beautiful one, in a photograph, in the article but I can't find a mortar with the knobs on it. Any suggestions?
A great basic pesto! Can't wait to pull out the leftovers from the freezer this winter.
Didn't have pecorino this time so I added a bit more salt than usual. Also I never blanch the basil and it always comes out wonderfully. This recipe mirrors almost exactly the one given to me by a small artisan pesto producer in Genova... it doesn't get any better than this.
Pesto Genovese (Classic Basil Pesto)
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 Recipe - Saveur.com){kind=link}