Ingredients

• Approx. 50 leaves of fresh, young basil
• 30 g Parmigiano-Reggiano
• 30 g Pecorino
• 1 large clove of garlic
• 12 tbsp. extra virgin olive oil
• 15 g pine nuts
• 5 g walnuts
• 1/2 tbsp. coarse salt

Selfmade Pesto

Directions

Wash basil and pat dry with paper towel. Cut the Parmesan, Pecorino and clove of garlic into pieces and add together with the pine nuts, walnuts, salt and basil leaves into a blender. Thoroughly chop everything finely. Traditionally, a mortar is used to pulp everything into a paste.

Professional chopping board, 40 x 30 cm
Professional chopping board, 40 x 30 cm
Professional chopping board, 40 x 30 cm
Artesano Original dip bowl
Artesano Original dip bowl
Artesano Original dip bowl
Pizza Passion round party plate
Pizza Passion round party plate
Pizza Passion round party plate