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- 100g fresh basil leaves
- 35g pine nuts, toasted
- 3 cloves garlic, peeled
- 125ml extra virgin olive oil
- 65g freshly Parmesan cheese
- 30g freshly Pecorino Sardo or Romano
- Salt and freshly ground black pepper
- Serving suggestion: Cooked pasta
How to make Fresh Pesto
Combine the basil, pine nuts, garlic, and oil in a food processor anduntil a paste forms. Add the Parmesan cheese, Pecorino cheese, salt, and pepper and pulse until smooth.
This is a crucial moment for your pesto, as you need to season with salt and pepper. Keep in mind that Parmigiano and Pecorino are both dry and salty cheeses, you have to taste your sauce a few times in order not to go overboard when you are seasoning it.
Cover the pesto and keep in the refrigerator until you're ready to use it.
Mix the pasta and the pesto, serve garnished with someParmesan (just a touch), fresh ground pepper and a drizzle of olive oil.