Fresh Basil Pesto Sauce

• 50 grams Fresh Basil
• 1 cup Extra Virgin Olive Oil
• 6 tbsp Grated Parmesan Cheese
• 2 tbsp Grated Pecorino Cheese (use Parmesan if you can't find it)
• 2 clove Garlic
• 1 tbsp Pine Nuts (Pinoli, use walnut sif you can't find it)
• 1 pinch Rock Salt

1. Add to a blender or a Mortar:
2. Add the basil
3. Add the olive oil
4. The garlic
5. Add the pinoli (or walnuts)
6. Add the cheese
7. And the salt
8. The old school way of doing it is smashing everything using a Mortar and a Pestle.
9. But you can do it really quickly using a blender ;)
10. Just put everything in the blender, and blend it for about a minute.
11. It Should turn to a dense green paste.
12. Cook your pasta following the box instructions.
13. When the pasta is ready, just mix it with the pesto and your Pesto Pasta is ready!
14. Some people like to add 1 tbsp of milk or 1tbsp of the salted pasta water to make the pesto a bit more liquid.
15. You can freeze the pesto for up to 6 months!

fresh basil, olive oil, parmesan cheese, pecorino cheese, clove garlic, salt

Taken from cookpad.com/us/recipes/335980-fresh-basil-pesto-sauce (may not work)