Pesto Sauce

  • 4 bunches of basil  40 gr Parmesan
  • 20 gr pecorino cheese
  • a handful of pine nuts
  • 2 cloves garlic
  • Salt
  • Ligurian olive oil

Wash and dry with paper towels the small basil leaves. (Be careful not to mash them when you dry them.) While the leaves are drying, chop 2 cloves of garlic with a bit of salt. After chopping garlic and salt, add the basil leaves, pine nuts, Parmesan cheese and pecorino cheese, and mix it all with a mortar and pestle, gradually adding the olive oil. The pesto sauce should not be too liquid.

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