Green Pesto

Ingredients

• 2 bunches basil (leaves)
• 2 tbsp pine nuts (fat‑free toasted)
• 4 garlic cloves (peeled)
• 1 tsp sea salt (to taste)
• 40 g Parmesan cheese
• 40 g young pecorino cheese
• 150 ml best olive oil
• Pepper (ground freshly)

Instructions

1. 1.

   Blend basil, pine nuts, garlic and half the oil with a hand blender until finely pureed; gradually add salt, cheeses and remaining oil as needed, seasoning with pepper.

2. 2.

   (Alternative: crush basil, pine nuts and garlic in a larger mortar, gradually incorporate salt and cheese, then whisk in oil by spoonfuls at the end, seasoning with pepper.)

3. 3.

   Fill into a jar as desired, cover with a little olive oil, and seal tightly. Keeps in the refrigerator for about 1–2 weeks.