Pesto

Yields: 1 portion

Preparation time: 10'

Waiting time: 5'

Tools

  • Mortar and Pestle or Blender

Ingredients

  • 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

Directions

  • 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

Preservation

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.

Vegan

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

Faster

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


Category: Sauce

Origin: Liguria

Tags: BasilFreshGluten freeVeganVegetarian