From the Italian word for pounded, Genoese pesto is traditionally made by pounding fresh basil, garlic, olive oil, nuts and aged cheese in a large marble mortar with a wooden pestle. This recipe, adapted from La Brinca restaurant in Ne, Italy, features peanuts and Parmigiano Reggiano, combined with the basil, garlic, and extra virgin olive oil in a food processor rather than pounded with a mortar and pestle, for convenience.
2 cloves garlic, coarsely chopped
1 teaspoon coarse salt
2 cups packed fresh basil leaves
â…“ cup dry roasted unsalted peanuts, lightly toasted
2/3 cup freshly grated Parmigiano Reggiano cheese
½ cup extra virgin olive oil (preferably Ligurian)
1 pound whole grain spaghetti
An Oldways recipe and photograph, created in Partnership with The Peanut Institute peanut-institute.org
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