Pesto on...

[WilmywoodNCparalegal]

13. My dad's uncle is from Genova (Genoa) and family goes back centuries there

the recipe for pesto alla genovese is very simple. Fresh basil leaves, galic, pine nuts, extra virgin olive oil and grated parmigiano reggiano and pecorino.

The word 'pesto' comes from the genovese dialect for 'stomping' because that's what you do: first, you stomp a clover of garlic (the recipe says a clove of garlic per 30 basil leaves). The garlic should not overcome the basil. Garlic should be used sparingly. Then you 'stomp' the basil leaves in olive oil until they are crushed and in small pieces. It is very easy to do in a chopper like a Magic Bullet. Then you add the grated parmigiano, pecorino and then the pine nuts (which shouldn't be ground too much).

That's it. Traditionally, pesto alla genovese is served on top of trenette (flat and wide spaghetti). Here is the official recipe (in Italian): http://www.mangiareinliguria.it/consorziopestogenovese/pestogenovese.php