Basil Pesto
- serving for 4
- 0.5 hours
- oven, blender
For Pesto
Ingredient
pine nuts 35 g
fresh basil 100 g
garlic 2 cloves
grated parmesan 50 g
grated pecorino 30 g
extra virgin olive oil 80-90 ml
sea salt to taste
Directions
Lightly toast pine nut
Blend all ingredients
Stir pesto through hot pasta with a spoonful of pasta water and top with more grated parmesan
Principles
/
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Add an ice cube to blend with to avoid overheating
credit to chefthombateman