A Classic Pesto of Genoa


  • 1 large clove garlic, any green center removed
  • 1/8 teaspoon salt
  • 2/3 tightly-packed cup young basil leaves
  • 2 heaping tablespoons pinenuts
  • 1/4 cup grated Fiore di Sardo sheep cheese, or American Stella Fontinella
  • Scant 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 6 tablespoons extra-virgin olive oil (Ligurian preferred, such as Roi, Ardioino, or Rainieri brands)
  • Description

    Recipe For A Classic Pesto Of Genoa From The Splendid Table's Recipe Box, An Extensive Compilation Of Cooking, Baking, And Entertaining Recipes From American Public Media's The Splendid Table. Hosted By Lynne Rossetto Kasper, The Splendid Table Is Public

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