Ingredients for this pesto recipe
Serves 4
- 3 large sprigs basil – about 12 leaves
- 2 tablespoons freshly grated pecorino cheese – sardo or romano
- 2 tablespoons freshly grated parmesan cheese – parmigiano-reggiano is the best
- 1 tablespoon pine nuts
- 2 cloves garlic – peeled
- 1 pinch salt – coarse salt is best
- 1 cup extra virgin olive oil – Italian Ligurian olive oil if possible, but, in any case, a mild one like Catalan arbequina olive oil
Pesto recipe preparation instructions
Preparation time: 15 minutes.
- First add the basil leaves and salt to a mortar and start grinding them by rotating the pestle against its walls. Do not pound the ingredients, but crush them against the walls of the mortar with circular movements of the wooden pestle.
- Second, add the pine nuts and continue grinding them as above.
- Third, add the garlic cloves and grind
- If you use a blender or food processor grind the ingredients together, but don't process them into a cream.
- Now start adding the two different cheeses slowly and alternatively. Continue grinding the paste until you obtain a thick smooth paste.
- At this point, add the olive oil and mix it well with the pestle until you obtain a dense paste.
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