Units Scale

Pesto Sauce:
12 bunches Genoese basil
4 cloves garlic
5 tbsp. pine-seeds (TFD note – NOT pine nuts with a dark tip – these will cause pine nut mouth, look it up)
2 1/2 tbsp. peeled walnuts
4 1/2 tbsp. Parmesan cheese
1 oz. ripe sheep-milk cheese (TFD personally likes Fiore Sardo, but sheep’s milk Romano is probably more authentic for this recipe)
1 cup olive oil
Coarse salt
***
Dough:
3 1/2 cups flour
3 eggs
3 egg-shells of water
1 tsp. olive oil
1 pinch of salt
Dry white wine

Wash basil and drain without squeezing.
Blend together oil, Parmesan, salt, pine-seeds, walnuts, garlic, and basil. Add water from boiling pasta as necessary to thin the sauce.
Combine dough ingredients except salt and mix into dough.
Spread with rolling pin and cut into 18 shapes like small ladies’ scarves.
Boil a few pieces at a time in salted water.
Lay 3 pieces on each of 6 dishes, alternating layers of dough with layers of the completed pesto.