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 PESTOIngredients115g fresh basil leaves
50g pine nuts
50g Chopped garlic
90ml Pukara Estate Premium Robust Extra Virgin Olive Oil
50g parmaigiano-reggiano
10g firmly packed pecorino Romano
Salt to taste
Method
Wash and dry basil well. Place in the work bowl of a food processor with the pine nuts and garlic. Process quickly to make coarse, grainy paste. With the motor running, add the olive oil over the course of 5 seconds. Remove pesto from work bowl (it should still be fairly grainy).
Place pesto in a bowl and add the cheeses. Mix well.
If the pesto is too thick, add additional olive oil to achieve the desired consistency. There should be some oil glistening around the edges. Season to taste with salt and pepper. |
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