Il Pesto Original Recipe - Genova Liguria Italia

Directions

1. 1

   Ingredients 3 each bundles (use only leaves) of fresh basil (7 rooted plants each-one: prefer little leaves ones

2. 2

   if you find them, double basil leaves quantity) 1 each garlic clove (more if you like) 1 each pinch of coarse salt 1 each handful (50 gr.) o

3. 3

   A marble mortar and a wood pestle

4. 4

   Nowadays some people use a blender or food processor to combine ingredients of pesto and you can do in this way if you are in a hurry but if

5. 5

   Now you can add and trickle olive-oil, very slowly in your sauce

6. 6

   If you use the sauce for spaghetti (linguine, fettuccine) or gnocchi or trofie (little Genoese hand-made pasta) put the pesto in a bowl and

7. 7

   then strain your very hot 'al dente' (underdone, not very much) pasta and add it into the bowl

8. 8

   Mix all together and eat