Today, I bought a food processor at Bicqlo, and I cooked Genovese pesto (Classic Basil Pesto).
Genovese pesto is a sauce originating in Genoa, the capital city of Liguria, Italy.
10 bunches fresh basil leaves
1/2 cup pine nuts
1/4 teaspoon salt
1/3 cup extra virgin olive oil
In a food processor, pulse all ingredients together into a paste consistency
I ate genovese pesto over penne.
I should use 2〜3 garlic cloves next time, to sharpen the taste.