Pesto is a tradition in Genova: we brought it back to Sicily to discover how perfectly it matches with a glass of fresh Zibibbo.
To make the real Pesto Genovese, you will just need:
50gr of basil leaves ( possibly the small leaves)
1/2 glass of Extra Virgin olive Oil
6 tbs of grated parmesan ( DOP Parmigiano Reggiano or Grana Padano)
2 tbs of grated pecorino ( romano, toscano, sardo or… sicilian)
2 garlic cloves
1 tbs of pine nuts
a few salt crystals
You will need a mortar (possibly a marble mortar) and a wooden pestle:
Start crushing the garlic, add the salt, and add slowly the basil leaves: keep turning the pestle gently, until the basil is a smooth cream.
When it releases a bright green liquid, add the pine nuts, and keep turning, the cheese and finally add carefully the olive oil.
Your pesto is now ready: the best pasta for pesto are “trenette” or “trofie” . If you can’ find them, use simple linguine, bavette or spaghetti.