Basil and Parsley Pesto

Ingredients

• 1 bunch flat-leaf parsley
• 2 shallots
• 50 ml grape seed oil
• 1 tsp sea salt
• pepper (ground)
• 1 bunch Basil
• 1 Tbsp toasted pine nuts
• 2 Garlic cloves
• 1 tsp sea salt
• 20 g Parmesan cheese
• 20 g young pecorino cheese
• 75 ml best olive oil
• pepper (ground)

Instructions

1. 1.

   Wash the parsley, shake dry, remove leaves and finely chop. Peel the shallots, finely chop them and sauté in 2 Tbsp oil until translucent. Let cool. Blend the parsley and shallots with half of the oil (or grind in a mortar), stir in the remaining oil and season with salt and pepper.

2. 2.

   In a larger mortar crush basil, pine nuts and garlic, gradually adding salt and cheese, then spoon in the oil, seasoning with pepper to taste. Store in a jar if desired, cover with olive oil and seal. Keeps in the refrigerator for about 1–2 weeks.