Basilic Pesto with Garlic

Ingredients

• 3 bunches basil
• 3 tbsp pine nuts (oil‑free toasted)
• 3 cloves garlic
• 2 tsp sea salt
• 40 g Parmesan
• 40 g Pecorino
• 150 ml olive oil
• pepper (ground)

Instructions

1. 1.

   Blend basil, pine nuts, garlic and olive oil with a hand blender; gradually add salt and grated cheese, season with pepper.

2. 2.

   (Alternatively: crush basil, pine nuts and garlic in a larger mortar, gradually incorporate salt and cheese, then stir in the oil spoon‑by‑spoon, seasoning with pepper.) Pour into a jar as desired, cover with a little olive oil, seal. Keeps in the refrigerator for about 2–3 weeks.