Pesto

Name: Pesto
Ingredients: 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

7 ingredients

2 steps

Ingredients

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

Directions

1

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.
2

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.