Buy all ingredients right below the recipe
Ingredients
- 50 g fresh basil leaves
- 2 cloves garlic
- 100 ml extra virgin olive oil
- 70 g Parmigiano Reggiano cheese
- 30 g Pecorino cheese
- 1 pinch salt
Preparation
- 1Clean the basil leaves, peel the garlic, and finely grate the cheeses.
- 2Place all ingredients in a food processor or blender.
- 3Blend until the desired creamy pesto consistency is achieved. If necessary, add a little more olive oil.
Tip
The pesto can be stored in the refrigerator for days with a little olive oil on top.
Kifli Kukták
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