INGREDIENTS: (4 servings)
50 g basil
70g Parmigiano Reggiano
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
Clean the basil leaves with paper towel
Put half basil into the mixer with garlic, salt and pine nuts
Start mixing on and off to not over heat the blades
Add the rest of the basil, the oil and mix again
Add the cheeses and mix
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.