Basil Pesto

Pesto, the famous basil-flavoured Ligurian sauce.

Ingredients

  • 240_F_207029226_5wJ7XbpC00wYqZnbQjXVTdRBcw2imDDi
    Basil leaves 25 g
  • 240_F_279450196_FBK0UE4eyPGzUInNghw8dBMBK3BNiO6n
    Extra virgin olive oil 50 ml
  • 240_F_54240948_WHQIZ8PUV3bBDjlPRdyWBC11nLn48UpV
    Parmesan cheese DOP 35 g
  • 240_F_19808444_SIrD6DlLFqAGFdoMGSVU0lJlPrQ98FOQ
    Pecorino cheese 15 g
  • 240_F_173984832_jb68G13lR0beE8eWHz6TPELzvPQgiwrH
    Pine nuts 8 g
  • 240_F_216228631_5dyDk4KXEuHWNPQ7ZrDcArpzg1OtOyrK
    Garlic ½ clove
  • 240_F_253522857_T6dUWHE1579TjQ4XSe6STv3uMMNDGKia
    Coarse salt 1 pinch

Preparation

  • 1.

    Place the peeled garlic in the mortar and start crushing it along with the coarse salt.
  • 2.

    Add the basil leaves by turning the pestle first clockwise and then anti-clockwise until a bright green liquid is obtained.
  • 3.

    Add the pine nuts and pound until creamy.
  • 4.

    Gradually add the Parmesan and Pecorino cheese while continuing to mix.
  • 5.

    To make the sauce even creamier, add "El Gremal" Extra Virgin Olive Oil
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