Basil Pesto

Ingredients:

(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

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 di Albenga Bio Vio