Buy all ingredients right below the recipe
Ingredients
- 50 g fresh basil
- 2 garlic cloves
- 100 ml extra virgin olive oil
- 70 g Parmigiano Reggiano DOP
- 30 g Pecorino cheese
- 1 pinch of salt
Preparation
- 1Carefully clean the basil leaves with a cloth (do not wash to preserve the aroma). Peel the garlic and finely grate the Parmesan and Pecorino.
- 2Place all ingredients in a blender and blend until the desired creamy pesto consistency is achieved. Add a little more olive oil if needed.
Tip
For an even more intense aroma, you can add 30 g of toasted pine nuts. The pesto will keep for about 1 week in the refrigerator, covered with a layer of olive oil in a jar.
Knuspr-Küche
Servieren Sie das Pesto frisch zu Spaghetti oder als Dip zu knusprigem Ciabatta. Ein Schuss Olivenöl obenauf bewahrt die leuchtend grüne Farbe.