This elementary cold sauce is one of the basics of Italian cuisine. There are many recipes, but the Pesto World Championship, held annually in Genoa, uses the following
4 bundles of fresh green basil (leaves only),
30 grams of pine nuts (traditionally replaced with pine nuts),
45-60 grams of parmesan cheese,
20-40 grams of pecorino sardo cheese,
1-2 cloves of garlic,
10 grams of salt,
60-80 ml of extra virgin olive oil.
You will also need a mortar (pestle, preferably marble), a pestle (preferably wooden) and a fork (regular).
The technology .
Wash the basil leaves in cold water, then pat dry gently with a paper towel. 2.
2. Grate the cheese on a fine grater.
3. Place the nuts and peeled garlic in a mortar, then take a pestle and use it in a circular motion to crush the nuts and garlic into a smooth paste.