- 2 cloves garlic, or more to taste
- 2 tablespoons pine nuts
- 1 bunch fresh basil leaves
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 1/2 tablespoons grated pecorino Romano cheese
- 1/2 cup extra-virgin olive oil
- Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
- Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.
05/08/2018
recipepes.com
Pesto Genovese (Authentic talian Basil Pesto), recipe
PT15M
PT1H
5
455 calories