How to make (A work of patience & love)
1.7 oz Small leaf basil 1/3 to 1/2 cup extra virgin olive oil 6 tbsp Parmigiano cheese, grated 2 tbsp Pecorino cheese, grated 1 or 2 garlic cloves 1 tbsp chopped nuts A few grains of coarse salt
Pick the nuts you like best. Use either pine nuts, almonds or walnuts. Roast them at 390F until fragrant.
In a mortar and pestle, start by pounding the salt with the garlic. Once they turn into a paste, add the garlic and tear the leaves gently.
Add the NUTS once the basil releases a bright green liquid. Then add the CHEESES, and, little by little, the OLIVE OIL. Pound patiently, until the pesto turns creamy.
Your pesto is ready! Use it on sandwiches,dressings... And pasta!
A recipe by VALENTINA SOLFRINI http://hortuscuisine.com