Fresh Basil Leaves (3 cups)
in a large pile. Chop your Basil by slowly pushing the leaves toward your knife and cutting into thin strips. Gather the strips in the center of your cutting board and finely mince.
Pine Nuts (2 Tbsp)
on top of your Basil. Cut the nuts and Basil together until a coarse, paste-like mixture has formed.
Smash two cloves of
Garlic (2 cloves)
Coarse Salt (1/2 tsp)
over them and use the back of your knife to crush into a garlic paste.
In a medium mixing bowl combine basil mixture with garlic paste and
Parmesan Cheese (3/4 cup)
. Stir to combine. Add in
Extra-Virgin Olive Oil (3 Tbsp)
and continue to stir until a thick paste forms.
Store Pesto Alla Genovese in an airtight container. Before you seal it, cover the top of the pesto with a layer of oil to help preserve its freshness.