Pesto ingredients
- half a glass of extra virgin olive oil
- 50 g basil leaves
- 50 g pine nuts
- 30 g grated Parmesan cheese
- 30 g Pecorino cheese
- 2 garlic cloves
Preparation
- Place a pinch of salt, the peeled garlic and clean basil leaves in a mortar and crush them with the pestle using a twisting motion. Add the pine nuts and continue to pound.
- Then add the two cheeses and when the mixture becomes homogeneous mix in the oil, stirring constantly.
- Store the pesto in the refrigerator in an airtight jar.