Preparation / Directions:
* preferably Parmigiano-Reggiano
In a food processor, combine all the ingredients and blend until thoroughly combined.
Comments: There are few sauces that compare with this renowned creation from Genoa. Originally, and in some places still, pesto is made with a mortar and pestle; hence, the word "pesto," which derives from the verb "pestare," meaning "to pound."
Use the most fragrant basil and the best olive oil and Parmesan available. Serve pesto over pasta or a salad, or use it as a dipping sauce or as an enhancement for vegetable soups.
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