Ingredients:
- 100g basilico (basil)
- 50g parmigiano
- 30g pinoli (pine nuts)
- 1/2 bicchiere d’olio d’oliva (1/2 cup olive oil – not extra virgin!)
- 1 spicchio d’aglio (1 garlic clove)
- Sale (salt)
Making those things turn into delicious Italian pesto:
Put all ingredients in a mixer and blend to a smooth cream.
Tricks and Tips:
- Add about half the olive oil to start, once you see the pine nuts and garlic getting small, add the rest of the olive oil
- Small leaves of basil are better – not bigger than about 2-3 inch leaves
- Store in the fridge for about 1 week in a tupperware, but add a layer of EV olive oil on the top so the pesto doesn’t oxidize
- Can store the same way in the freezer (with olive oil) for a long time
- Serve creamy as is for bread or meat/fish
- Add EV olive oil until smooth for pasta
- Always cook with regular olive oil – not extra virgin
- Always use EV olive oil for serving directly – for example after cooking over fish or over pasta