GENOVESE PESTO

GENOVESE PESTO 1/4 lb basil 3 cloves garlic salt, to taste 1 scant cup Pecorino or Romano cheese 1/2 cup good quality olive oil 2 tablespoons hot water Harvest basil on a dry, sunny day.

Clean the basil with a clean cloth or paper towel and pick over to remove bruised leaves and stems.

In a mortar and pestle, pound leaves, a few at a time, adding garlic and coarse sea salt or kosher salt, until a smooth paste is obtained.

Alternatively, combine all ingredients in a blender or food processor.

Taste, and adjust seasonings.

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