Ingredients
Scale
- 50 g 2 oz basil leaves
- 1 clove garlic
- a handful of pine nuts
- 75 g 3 oz Parmigiano cheese
- 50 g 2 oz Pecorino cheese
- 100 ml 3½ fl oz extra virgin olive oil
- pinch of sea salt
Instructions
- Wash and dry the basil (if organic clean with a soft cloth), gently because if the leaves break will be blackened and make bitter the taste of pesto.
- Put all the ingredients together and blend at low speed, each time for a few seconds, do not raise the temperature of the mixture and avoid the ingredients to oxidize.
- You can store the pesto in the refrigerator up to ten days, covered with olive oil on the surface, or freeze it.
- Category: Sauce, Side
- Cuisine: Italian