How To Make A Classic Pesto Sauce

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.

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