Pesto Genovese

2 C fresh basil leaves
1/3 C raw pine nuts
1/2 C extra virgin olive oil
1/2 C parmesan cheese
Salt and pepper

Wash and cut stems off basil, chop very fine.  Chop pine nuts very fine, add to basil leaves and chop together.  Chop garlic very fine, add to basil and pine nuts, chop together.  Grate parmesan cheese (from block, none of that pre-grated stuff) into mix, add olive oil, and salt and pepper to taste.  Many people will toss all ingredients into a food processor which is fine if that’s your preference, however the correct way to make the pesto is to chop it, so that the texture and individual flavors stand out, try it and you’ll taste the difference.  The chopping will take at least 15-20 minutes, and is quicker if you use a double bladed mezzaluna.  A shorter 5” santoku blade works great if you don’t want to cough up the $45 for a mezzaluna.  Add to your favorite pasta (use a hard durum pasta like Barilla), farfalla pasta works well because it holds the pesto in all the nooks and crannies.