Pesto Alla Genovese

• For the pesto:
• 1 or 2 cloves of garlic
• a pinch of coarse sea salt
• 2 ounces of basil leaves (one large bunch of basil)
• 1 to 2 tablespoons pine nuts
• 2 tablespoons grated pecorino cheese
• 6 tablespoons of grated Parmesan
• 1/3 cup 1/3 cup (delicately flavored) extra virgin olive oil
• For the pesto ricco:
• 11 ounces dried pasta such as linguine (see notes above)
• 2 small-medium sized potatoes, peeled, quartered then cut into 1/4 inch slices
• 1 cup green beans, cut into 1 inch sections
• extra virgin olive oil

1. In a mortar, pound the garlic with the sea salt to a paste. Add the basil leaves (picked, washed with cold water and pat dry) and pound until very fine and begin to seep their bright green juice. Add the pine nuts and grind until creamy, then the cheese -- the quantities above are considered 'ideal' but for a milder flavour, go for all Parmesan. Finish with the extra virgin olive oil, added in small dribbles at a time until you have "the consistency of creamed butter" to use Elizabeth David's words.
2. If not using immediately, place in a jar and let sit until the oil makes its way to the top; if it does not make a sufficient 'film' over the top of the pesto to protect it, add a little bit more to seal the pesto. It will keep in the fridge well for three days. Pesto also freezes well; freeze it in an ice cube tray for portion control.
3. To make the pesto ricco, boil a large pot of water. Add a generous pinch of salt. Depending on the pasta you choose to go, the timings may vary here but I favour pasta with a bite, slightly crunchy greens and well cooked potato. Typically, this means, putting the pasta into the pot first, then adding the potato a couple of minutes later, then the greens for the last 5-6 minutes. If you are unsure, you can always cook the vegetables separately to your liking then combine them all at the end.
4. In a large bowl, place the pesto, diluted with some of the water used for cooking the pasta to create a sauce. Add the cooked pasta and vegetables and toss until combined with an extra dribble of olive oil. Serve immediately.

pesto, garlic, salt, basil, nuts, pecorino cheese, parmesan, extra virgin olive oil, pasta, potatoes, green beans, extra virgin olive oil

Taken from food52.com/recipes/23708-pesto-alla-genovese (may not work)