INGREDIENTS
2
cups fresh basil leaves (no stems)
2
tablespoons of pine nuts
2
large cloves garlic
1/2 cup
extra-virgin olive oil
1/2 cup
freshly grated Pecorino cheese
salt to taste
La Mole Pan Doré
method
STEP 1
Gently rinse the basil leaves in cold water, and pat them dry with paper towels.
STEP 2
In a food processor, combine the basil leaves and pine nuts. Pulse a few times until roughly chopped. If you don't have a food processor, you can use a mortar and pestle for a more traditional approach.
STEP 3
With the processor running, add the garlic cloves to the mixture and continue to pulse.
STEP 4
Slowly drizzle the olive oil into the mixture while the processor is running, until the mixture becomes creamy.
STEP 5
Add the grated Pecorino cheese to the mixture and pulse until well combined. If the mixture is too thick, you can add a little more olive oil to reach your desired consistency.
STEP 6
Season with salt to taste. Pulse a few more times to mix in the seasoning.
STEP 7
Serve your freshly made pesto as a spread on La Mole Pan Doré, or keep it for pasta!
For a variation, you can substitute walnuts for pine nuts or use a mix of Parmesan and Pecorino cheese.
If you want to preserve the vibrant green color of the pesto, you can blanch the basil leaves in boiling water for 15 seconds and then immediately rinse them in cold water before drying and using them in the recipe.
Pesto can be stored in an airtight container in the refrigerator for up to a week, or frozen for longer storage.
Enjoy your delicious homemade Italian pesto!