Pesto

1. 1

   Gently wash basil leaves and dry on a towel. Place in a small food processor. Add garlic, salt, pine nuts. Pulse mixer, then alternate Parmigiano and extra virgin olive oil. Intermittently blend mixture but be careful not to overheat it. To prevent overheating, I finish blending the pesto in a mortar and pestle.

2. 2

   Place in a 5-ounce (15cl) Bormioli jar and place in fridge with a thin layer of olive oil on top.

3. 3

   Note: Pesto will stay fresh in the glass jar in the fridge for 3-4 days, with a thin layer of olive oil on top. Or you can freeze it for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.