Follow these steps for perfect results
basil
loosely packed
pine nuts
italian
garlic
clove
olive oil
ligurian
sea salt
parmesian reggiano
pecorino sardo
Chill blender in freezer.
Soak basil leaves in water for 5 minutes.
Combine pine nuts and garlic in the chilled blender.
Cover nuts and garlic with olive oil.
Puree until nuts are very finely chopped and mixture is creamy.
Add salt.
Lift basil from water and shake dry.
Add basil to blender in 4 additions, pulsing until smooth and bright green after each addition.
Add Parmesan Reggiano and Pecorino Sardo cheese.
Pulse again until cheeses are fully incorporated.
Transfer pesto to a container.
Refrigerate for up to 3 days or freeze for up to 3 months.
Expert advice for the best results
For a smoother pesto, blanch the basil leaves briefly before blending.
Adjust the amount of garlic to your preference.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance
Serve as a dollop on pasta or spread on bread.
Serve with pasta
Use as a dip for vegetables
Spread on crostini
A crisp, dry white wine from the same region as pesto.
Discover the story behind this recipe
A staple sauce of Ligurian cuisine.
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