Basil Pesto Genovese

Ingredients:
-80g(2.82 oz) of basil leaves
-60g(2.04 oz) of Pecorino Romano cheese gratified
-40g(1.41 oz) pine nuts
-2 cloves of garlic
-half a spoonful of salt
-5 tablespoons of extra virgin olive oil
Preparation:
1) Boil 1 liter of water.
2) Separate the basil leaves from the stem and wash them, put then in boiling water for 20 seconds. This operation is necessary because in this way the basil remains green.

3) First put in a mixer the pine nuts, garlic and salt.
4) When everything is completely crushed, add the pecorino romano, the basil and the oil. Mix everything for about 2 minutes until it becomes homogeneous.

I prefer to use fresh basil, luckily I have it in the garden.
If you want to obtain a more delicate pesto, do not add the garlic.
If you make it in large quantities and you want to put it in the freezer, I advise you not to put the cheese, because the cheese tends to become a little bitter in freezer. Add the cheese when the cube of basil will be defrosted. I usually put it in ice cube trays.

This pesto can be used both spread on bread and as a condiment for pasta. When you make pasta with pesto, I recommend diluting the pesto with a little of the pasta cooking water.

Buon Appetito!!