Serves 4 people
- 60 g fresh and small basil leaves
- 40 g crushed almond
- 60 g grated parmesan cheese (parmigiano reggiano)
- 10 g pecorino cheese
- 1 clove of garlic
- 125 ml at least of extra virgin olive oil
Gently wash the leaves with fresh water and let it dry on paper towel. It's very important that your basil leaves are completely dry.
if using mortar:
Place the basil leaves in a mortar with a pinch of salt and start to crush them with the pestle by a rotary movement and pressing on the edge and on the bottom. Add the crushed almonds, crushed garlic, grated cheese and extra virgin olive oil; continue working the mixture until smooth.
if using blender:
Transfer all the ingredients in the mixer with only 4-5 tablespoons of extra virgin olive oil, stirring until mixture is creamy, then add the remaining oil little by little while blending.
To avoid oxidation of the pesto cover the surface with oil; keep in it in the refrigerator for 2-3 days at most. Use it to make pasta, cold legume & cereal salads, or simply spread it on some bread! Enjoy.