(to obtain 900gr of Pesto)
150gr Parmigiano Reggiano DOP
160gr Fresh Basil
500gr Extra virgin olive oil
50gr Pecorino Romano DOP
100gr Pine nuts
Wash and dry well the basil leaves. Cut the Parmesan and Pecorino Romano into large chunks and then grate them finely.
In a food processor or blender, blend together the extra virgin olive oil, basil leaves, pine nuts and salt. Pour the pesto into a container and add the grated pecorino and parmesan and stir well.
RECOMMENDED WINE: Vermentino Belguardo - Mazzei