2 oz fresh basil leaves
4 tbsp grated parmesan cheese
2 tbsp grated pecorino cheese
1 clove of garlic
7 tbsp extra-virgin olive oil
1/2 oz of pine nuts, or crushed pistachios/walnuts (optional)
a pinch of coarse salt
- Start by pulling the oregano leaves off their twigs and placing them in a strainer or narrow-hole colander. Wash them for a few seconds, then leave them to dry over a paper towel. Meanwhile, chop up a clove of garlic.
- Put the oregano leaves in a food processor or immersion blender along with the garlic, coarse salt, and three tablespoons of olive oil, then blend them together.
- Add the pine nuts and grated cheese, pour in another 4 tbsp of oil, and blend again for a few seconds.
- That’s all. Your fresh pesto is ready.
- Prep Time: 15
- Category: Sauces
- Method: Blending
- Cuisine: Mediterranean