Basil Pesto

Ingredients:

(to obtain 900gr of Pesto)

150gr Parmigiano Reggiano DOP
160gr Fresh Basil
500gr Extra virgin olive oil
50gr Pecorino Romano DOP
100gr Pine nuts
5gr Salt

Method:

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