Makes 1 cup of pesto


  • 1 Pinch of Salt

  • 60 small basil leaves or 30 large

  • 2 Cloves Garlic

  • 3 tablespoons Pine Nuts lightly toasted

  • 2 tablespoons fresh Pecorino Cheese finely grated

  • 2 tablespoons fresh Reggiano Parmigiano cheese finely grated

  • 3-4 tablespoons Extra Virgin Olive Oil


  • 1.

    In a mortar start with salt and few leaves of basil.

  • 2.

    Crush with a pestle, keep adding leaves a few at a time, then add garlic and pound until the mixture becomes a paste.

  • 3.

    Add pignoli and work into a paste, then add cheese and slowly pour the olive oil.

  • 4.

    Work all into a creamy consistency.


If using a blender:
Add basil, salt and garlic. Work into a paste, add pignoli and slowly pour half of the olive oil. Add cheese and the remaining olive oil. Blend until it becomes a homogenous, creamy paste.

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