Basil and Pine Nut Pesto (Pesto alla Genovese)

This uncooked sauce is a staple of Ligurian cuisine, relying on the friction of a mortar and pestle to release the oils of fresh basil. The result is a thick, vibrant green paste with a sharp saltiness from the pecorino cheese and a creamy finish from the pine nuts. It is best enjoyed stirred through trofie or trenette pasta with a splash of the starchy cooking water to create a glossy emulsion.

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