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Ingredients
- 100g basil leaves
- 25g pine nuts in cups
- 50g grated Parmigiano Reggiano
- 0.5g cloves of garlic
- 5g of rock salt
- 100ml olive oil
Instructions
Using a pestle and mortar crush salt, garlic, and pine nuts, until finely ground.
Add the basil leaves a few at a time until you get a creamy consistency.
Add parmesan cheese and olive oil accordingly and fold gently with a spatula.
Store the Pesto sauce refrigerated in a glass jar covered with a layer of olive oil to preserve its freshness.
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30 min
30 min
