Pesto
- 4 bunches Basil
- 2 cloves Garlic, Preferably From Vassalico (Imperia)
- 30 grams Pine Nuts
- 5 grams Salt
- 60 grams Aged Parmesan Cheese, Grated
- 20 grams Sardo Cheese (Pecorino Sardo), Grated
- 3 Tablespoons Extra-virgin Olive Oil, Preferably From The Italian Riviera
- Wash basil leaves in cold water and dry them on a tea towel but don't rub them. In a food processor, add garlic, pine nuts, salt and basil leaves. Pulse until combined. Add Parmesan and Sardo cheese, and mix with a spoon. Pour in extra-virgin olive oil, which lightly blends the ingredients without overdoing it. The preparation must be done as quickly as possible to avoid oxidation.
- Pesto sauce should be stored in the refrigerator for 4-5 days at the most, covered with a thin layer of oil. You can also store it in your freezer for 1-2 months. Remember to divide it into the portions you use to toss pasta.
bunches basil, garlic, nuts, salt, parmesan cheese, cheese, extravirgin olive oil
Taken from tastykitchen.com/recipes/condiments/pesto-5/ (may not work)