Ingredients
- 50g Basil Leaves
- 1 small Clove of Garlic (better if fresh)
- 1 pinch of Salt
- 1 generous tablespoon of Pine Nuts
- 15g of Pecorino (try to use “Fiore” or “Sardo” as it's better with this recipe)
- 15g of Parmigiano Reggiano
- 4 tablespoons of extra Virgin Olive Oil

Instructions

• Tear the Basil leaves off the stems
• Remove the main vein of the leaf
• Wash the basil leaves with cold water and dry with a cloth
• Peal the garlic clove and grate the Pecorino and the Parmigiano cheese
• Place the basil, garlic, salt and pinenuts in a mortar
• Hand mix with the pestle, pressing firmly
• When the basil is crushed, add the cheese and make the paste
• Then add the oil to make a creamy consistency
• Put all the ingredients together in a mixer and gentle mix
• Your pesto is now ready to be served...