Diva Tasting: Pesto Genovese Pasta…

Pesto Genovese Pasta


1 Box Of Orecchiette or Rigatoni (Prepared To Box Instructions)

3 Cloves Garlic Mashed, Or More To Taste

1/4 Cup Pine Nuts Toasted

1 Bunch Fresh Basil Leaves

1/2 Cup Grated Parmigiana-Reggiano Cheese

3 Tablespoons Grated Pecorino Romano Cheese

1/2 Cup Extra-Virgin Olive Oil


  1. Crush garlic using a mortar and pestle. Add toasted pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
  2. Mix Parmigiana-Reggiano cheese and Pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended. Pour over Pasta and toss. Let sit for a few minutes for flavors to marry. Serve with garden salad with vinaigrette and garlic crostini.


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