Bonus Post - Pesto from Massimo Bottura

Regular readers know they'll discover an occasional recipe from impeccable sources. 

Basil provides wonderful flavor in sauces, on pizza, and of course in pesto.

This recipe is from Massimo Bottura, proprietor of Osteria Francescana in Northern Italy, voted the number one restaurant...in the world. This is his grandmother's recipe and substitutes bread crumbs for pine nuts. I first learned of Chef Bottura from MasterClass. 

A food processor or great blender is important. I had harvested almost a pound of basil leaves from my garden, so pesto! 

I add a little bit extra olive oil and a little bit of water as well. I use two cloves of garlic and use grated parmesan cheese. Parmigiano-Reggiano (last time I checked) was more costly than premium steak. Salt to taste. 

Not a big fan of mint so omit mind and thyme.