Made with raw ingredients, dead easy to make and absolutely divine, what’s not to love about it?

Ingredients for 4 people:

  • Genovese Basil 50g (Genovese basil is very sweet and tasty, the other kinds of basil have a minty subtle taste)
  • Extra virgin olive oil 125ml
  • Grated parmesan 6 tablespoons
  • Grated pecorino 2 tablespoons
  • Pine nuts 16g
  • 1 garlic clove
  • Coarse salt


Note: you should use a mortar for this recipe. If you don’t have one and you need to use a blender, I suggest to leave the blades in the fridge for a couple of hours before starting working on your pesto.

  1. Wash the basil under cold water and leave it to dry on a kitchen towel
  2. Using your mortar, crush the garlic until it becomes creamy
  3. Add the salt to the garlic cream and crush it in the mortar
  4. Add the pine nuts and crush them until creamy
  5. Add the basil leaves and crush them using a rotating movement towards the walls of the mortar: you don’t have to hit it, you are “dancing” with it. From now on you have to be very quick because the basil leaves tend to oxidate very quick and you risk to lose the bright green colour
  6. add the parmesan and the pecorino romano to your green cream
  7. Add the oil until you get the texture you prefer
  8. You can add some pine nuts to decorate and for extra crunchiness

If you are not using your pesto sauce immediately, put it in the fridge

basil italia italian food italy Pasta pesto vegetarian

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