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INGREDIENTS: (4 servings)

  • 50 g basil

  • 70g Parmigiano Reggiano

  • 30g pecorino

  • 100ml Extra Virgin Olive Oil

  • 16g pine nuts

  • half garlic clove

  • a pinch of coarse salt


We should use a mortar but we will use a mixer... Sorry to purists

I usually put my mixing jar and mixer blades in the freezer before starting to avoid overheat that might impact the color of our pesto

  1. Clean the basil leaves with paper towel

  2. Put half basil into the mixer with garlic, salt and pine nuts

  3. Start mixing on and off to not over heat the blades

  4. Add the rest of the basil, the oil and mix again

  5. Add the cheeses and mix

  6. Add more oil if you want it more loose

Use it for you pasta adding some boiling water from the pasta to dilute the pesto.

You can keep your pesto in the fridge for a week, cover the surface with some oil so it doesn't oxidate.

You can freeze the pesto too.


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