How to make Pesto Genovese: original Italian recipe for Pasta Sauce


Leave a Reply
  1. Is there an advantage to a ceramic mortar and pestle vs stone?  
    I couldn't find the pecorino sardo at my grocery store, can you recommend an alternative or should I just use 6tbsp of parmesan?
    Those pine nuts look different from the ones available to me.  Mine are spherical rather than the oval look of yours.  Is there a difference?


Leave a Reply

Your email address will not be published. Required fields are marked *