I show you how to make a classic pesto sauce as they do in the city of Genoa, Liguria Italy. With my twists on making it a brighter green and what to do if you want to store it in the fridge without discolouration of your basil.

Pesto Genovese

1 large bunch fresh Genovese basil, washed, spun or patted dry
1 large clove garlic, peeled, sliced
1/3 cup extra virgin olive oil , with fruity and grassy notes
2 Tbsp. - 1/4 cup pistachios or pinenuts (20-40 gm )
Sea salt to taste
Approx. ½ cup freshly grated Parmigiano Reggiano or to taste

Using a small chopper or food processor bowl, add a swirl of olive oil, sliced garlic, salt and nuts. Layer in the basil leaves and the cheese on top. Drizzle with the olive oil. Pulse several times to blend. Mix until creamy and fully blended , about 1 minute.
Use immediately in your favourite pasta or gnocchi recipe. If saving some for later use, pour into a glass jar and cover with a layer of olive oil to prevent browning.

To prepare in mortar and pestle, add peeled garlic and coarse salt in mortar and pound to mash garlic into a paste. Add nuts, basil and continue to swirl, gradually add olive oil working in a slow stream while stirring with pestle. Add cheese and stir to blend.