Pesto

1. 1

   Wash basil leaves in cold water and dry them on a tea towel but don't rub them. In a food processor, add garlic, pine nuts, salt and basil leaves. Pulse until combined. Add Parmesan and Sardo cheese, and mix with a spoon. Pour in extra-virgin olive oil, which lightly blends the ingredients without overdoing it. The preparation must be done as quickly as possible to avoid oxidation.

2. 2

   Pesto sauce should be stored in the refrigerator for 4-5 days at the most, covered with a thin layer of oil. You can also store it in your freezer for 1-2 months. Remember to divide it into the portions you use to toss pasta.

No additional tips available.