Ingredients Serves 6
- 1.7 oz/50 g basil leaves
- 2 cloves garlic
- 1 oz/30 g pecorino cheese
- 2.5 oz/80 g parmesan cheese
- 1/2 cup olive oil
- 1/2 tsp salt
Grate parmesan and pecorino cheese using a part of the grater with smaller holes. Rinse basil leaves and drain. Peel the garlic cloves.
Heat the pine nuts in a dry skillet for 5 minutes.
Traditionally pesto is prepared with a mortar, but you can use a blender too. Before you start cool your blender in a freezer. Put garlic, basil, pine nuts and salt into a blender jar and process, then gradually add olive oil and process for creamy consistency. In case you use a mortar, start from smashing garlic cloves with salt, then add basil. Once the basil leaves turned into a green paste, add the nuts and smash again. Finally pour the olive oil in a thin stream, and keep stiring.
Then add grated cheese, mix well. Pesto is a 5-star sauce for various long pasta like spaghetti and capellini. It also a good choice for farfalle and fusilli.