Basil pesto

Updated: Mar 22

This weather is inspiring and calling more green and refreshing food. And what better than basil with its smell of summer?

Pesto sauce is one of the most famous Italian sauces and like many recipes the method should be followed without changing the rules. But these are recipes still under lockdown and if there is no chicken in pasta, little exceptions can be done, like using a blender instead of a mortar and using basil from a plant not coming from Genova where this recipe is from!

Said that to be precise, this recipe will bring lot of joy in the table because it is light, with great cheeses, it can be used for lot of dishes and super easy to make! And look at the color, it has no filters!


70 gr of basil leaves

60 gr of pinenuts

1 glove of garlic

100 ml of extra virgin olive oil

6 tablespoons of grated parmesan

1 tablespoon of grated pecorino cheese



If you don't have a mortar, use a blender.

Before start making the pesto wash the basil leaves and put them in aluminium foil, cover and place in the freezer for 30 minutes.

Now place the basil, the parmesan, the pecorino cheese, the pine nuts and the garlic in the blender and turn on for intervals of few seconds. Do not over heat the blades.

Now add the olive oil and keep mixing.

Depending on how you like your pesto you can add a touch of more olive oil

Do not cook it, pesto is a cold sauce

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