Yields: 1 portion

Preparation time: 10'

Waiting time: 5'


  • Mortar and Pestle or Blender


  • a pinch of salt
  • 20g of clean, dry basil
  • 10g of pine nuts
  • 35g of grated parmigiano reggiano (or grana padano)
  • 15g of grated pecorino romano
  • 40g extra-virgin olive oil


  • Take a mortar and pestle
  • Put the ingredients one by one in the mortar and smash them together with the pestle in the order they are listed
  • Let rest for 5-10 minutes


Pesto can be preserved in the fridge for a few days and can be frozen if necessary. I personally use an ice-cube mold so I can have pesto-cubes to unfreeze when needed.


For a 🌿vegan🌿 alternative to the recipe replace both parmigiano and pecorino with finely ground cashew nuts.


For a faster alternative you can put all ingredients in a food processor.

Category: Sauce

Origin: Liguria

Tags: BasilGluten freeVeganVegetarian