I was surprised at the difference, viz., sweeter, less bitter & a brighter green in color. I am convinced! Below is Sandra's recipe:
TOSCANA SAPORITA COOKING SCHOOL
Recipes by Sandra Rosy Lotti
Pesto alla Genovese
Making the authentic Pesto alla Genovese is very easy BUT you will need a marble mortar and a wooden pestle.The reason is because the consistency of the real pesto is coarse and not very smooth. If you do not have these two precious tools…well, use your food processor!! Add everything together and pulse until you have a creamy texture. Pesto can be refrigerated in a Tupperware container or it can be frozen in a ziploc bag or Tupperware container. It keeps in the freezer for up to 6 months.
3 cups of sweet basil leaves, (about 60 leaves) rinsed, stems removed (do not use large leaved basil, it is too strong in flavor and too taugh)
1/2 cup raw pine nuts ( gr 100)
2 1/2 cups extra virgin olive oil ( 675 ml )
1 cup freshly grated parmigiano reggiano (gr 125)
3 cloves of garlic
1 pinch of salt
Place everything in a food processor an pulse until you have a creamy texture.