Basil Pesto


(to obtain 900gr of Pesto)

5.3 oz. Parmigiano Reggiano DOP
5.6 oz. Fresh Basil
18 oz. Extra virgin olive oil
2 oz. Pecorino Romano DOP
3.5 oz. Pine nuts
Pnch Salt


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 di Albenga Bio Vio