FOR THE PESTO

INGREDIENTS

a handful of basil leaves -about 30 grams-, a clove of garlic, a little salt, a tablespoon of grated Parmesan cheese, a tablespoon of grated pecorino cheese, a tablespoon of pine nuts, a glass of extra virgin olive oil.

PROCEDURE

wash and dry the basil gently without making it dark. Put in the mortar (marble and wooden pestle!) the garlic clove, (peeled) the basil, the salt and the pine nuts. Beat well, incorporating the oil a little at a time, add the cheeses and continue to beat until a thick and homogeneous cream is obtained. You can also do it with the blender, following the same sequence, but the result will be different. It can be kept in the refrigerator for a few days.

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FOR THE PESTO

INGREDIENTS

PROCEDURE

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