Yields: 1 portion
Preparation time: 10'
Waiting time: 5'
Mortar and Pestle or Blender
a pinch of salt20g of clean, dry basil10g of pine nuts35g of grated parmigiano reggiano (or grana padano)15g of grated pecorino romano40g extra-virgin olive oil
Take a mortar and pestlePut the ingredients one by one in the mortar and smash them together with the pestle in the order they are listedLet 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.