GENOVESE PESTO
Feb 23rd, 2008 by riviera
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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