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There are two major differences between the ubiquitous pesto you are likely to find in your local Italian restaurant and real Ligurian pesto: the quality of basil and the use of butter. Unfortunately, there is not much you can do about the basil unless you are willing to move to Liguria, or sneak into my backyard.. ;). The Liguria basil is so delicate and aromatic that it's hailed all over Italy as the first choice for pesto. Luckily, the butter is a much easier improvement. It's a myth that Italians don't use butter.Bahahhahahha - what do you think makes pasta taste so good! Pesto made with both oil and butter is creamy rather than greasy, and has a better balance of flavors.
Liguria Basil Pesto

2 cups tightly packed basil leaves
1/4 cup pine nuts
2 garlic cloves, chopped
1/2 cup finely grated parmesan
1/2 cup olive oil
4 Tbs. butter, softened
Salt to taste
1) Combine basil, pine nuts, garlic, and cheese in a food processor and puree scrapping down the bowl several times.
2) With the motor running, slowly drizzle in the oil to make a thick, creamy mixture.
3) Move the pesto to a bowl and stir in butter with a spoon until completely integrated.
4) Season to taste with salt. Serve immediately or refrigerate for up to a day.
Stir before serving as the top layer turns brown very quickly.
Makes enough for 8 first course pasta servings
Freezing Pesto
Note 1:
The influx of wonderful Asian foods and markets in and around our cities have made so many ingredients available that were here-to-fore, difficult and/or expensive to acquire. Basil, is definitely one of the herbs that we have in common, in Asians and American fare . I find many fresh herbs available in Asian markets at 1/3 of the price of local grocers. I grow Liguria seed basil in my own herb garden, and in our Texas climate it will grow almost all year, but in a pinch, it's good to know were to find it all year long..
However, do not freeze basil alone, as it will turn black. You can however put the basil into a blender, add a small amount of oil, and put in small plastic containers, cover with oil and use in your foods as needed. This is a form of pesto. You can add garlic, chives and other seasonings to make an assortment of Pesto. They will keep up to 2 years in the freezer.
Note 2: Pesto is very perishable and should be eaten as quickly as possible (ideally within a few hours), but it freezes beautifully. If you want to freeze a batch, puree basil, pine nuts, and oil and freeze this mixture in a zip lock bag. Defrost in the fridge overnight or at room temperature for a few hours (just don't put it in warm water or you'll cook the basil.) Right before serving, stir in cheese, mashed garlic, and butter.

Thank you so much for this recipe!

I'm gonna try the butter next time, but my god, Carlo..you omitted ONE crucial step..the pine nuts have to be toasted first...just sprinkle them on a cookie sheet..pop into a 250 degree oven for about 15 minutes..

BTW..why do you chop the garlic cloves if they're going in the food processor?...(g)