Basil Pesto.

4 people | 15 min.

What you need

100 gr. fresh basil leaves – ideally small, young leaves
70 gr. grated parmesan
30 gr. pecorino romano
25 gr. pine nuts
100 ml extravirgin olive oil
pinch of salt
(1 garlic glove) – I generally omit it


Let’s start preparing italian Pesto, an easy recipe that relies on quality ingredients and the right texture.
The best way to prepare pesto is by using a mortar and pestle. The way the ingredients are going to be cut generates minuscule and defined flecks , and bright flavors pop in a way they don’t when they’ve been blended into one smooth paste.
If you don’t have a mortar you can also use a food processor but beeing very careful in the sequence of adding the ingredients.

First chop the young basil leaves roughly, then add the pine nuts and part of the hard cheese and the optional garlic. Do not blend too long, otherwise the texture will get too smooth.

Grate the rest of the cheese separately.

Place the chopped ingredients into a bowl together with the grated parmesan and pecorino. Add salt and extravirgin olive oil and mix the ingredients into a rough texture.

Toss with a good splash of pasta water and serve it with your favorite pasta!

How to Store Pesto

Store any pesto you might use in the next day or two, refrigerated, under a thin film of olive oil.

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