Pesto alla Genovese

Pesto, or what is commonly called Pesto Genovese is one of the tastiest, easiest, and healthiest dishes you can serve. Preparing pesto takes about 15 minutes. This recipe makes a cup of sauce and that is what you need for one pound of pasta or 5 servings. Yes, a pound of pasta serves five.

Pesto is the classic Ligurian Sauce made with Basil (Liguria (pronounced [liˈgu(ː)rja]) is a coastal region of north-western Italy, the third smallest of the Italian regions. Its capital is Genoa. It is a popular region with tourists for its beautiful beaches, picturesque little towns, and food. Wikipedia ) and it was considered somewhat exotic to my American friends a few years ago. Like all staples in the Italian refrigerator, Pesto is one of them. It is especially available in the summer when basil grows like weeds.

My grandmother made this with a mortar and pestle. I did as well once or twice. The best way to make Pesto is with a food processor.
You will need:

1. 2 cups of fresh basil leaves packed tightly
2. 1/3 cup of pignoli (pine nuts)
3. 1 large clove of garlic peeled
4. ¼ teaspoon of salt
5. ½ cup EVOO
6. 1/3 cup of Grated Parmesan

1. Put the basil, the nuts, the garlic and the salt into the food processor bowl. Let the single blade chop these ingredients for two pulses. Add the oil and blend it. Remove the mixture from the bowl and put it in a mixing bowl, fold in the cheese.
2. Cook the pasta in salted water. Remove and set aside ½ cup of pasta cooking water before you drain the cooked pasta. Note, always time your pasta. Check the package directions and minus 1 minute. Set your timer and check you pasta constantly after the timer is sounded, until the pasta is done to perfection. Perfect pasta is supposed to be cooked al dente and that is a matter of opinion. When the pasta is done to your satisfaction, drain it, toss it with the pesto and use that cooking water to thin out the suace if it is too thick and rich.
3. Serve with warm bread, a ceasar salad and a fruity Italian Wine such as Chianti or Valpolicella Classico. Valpolicella is a light quaffing wine, generally fermented in steel, kept in tanks, and then bottled in the spring, to be drunk on a daily basis. It tends to have a lively bouquet with floral notes and hints of cherry or berry fruits - this is definitely an aromatic wine. On the palate it is light, fruity, and with a pleasant touch of acidity that leaves a clean finish. Not much in the way of tannins. Should be served with first courses -- pasta with meat-based sauces and soups, or vegetable-based entrees. I love this wine, you should try one.