Sauces & Dressings ·

Pesto

INGREDIENTS

  • 3/4 cup Rastrello Extra Virgin Olive Oil (EVOO)
  • 3 packed cups of basil leaves, washed
  • 1 tablespoon pine nuts
  • 1 teaspoon salt
  • 1 garlic clove (optional)
  • 1/2 cup finely grated pecorino cheese
  • 1/2 cup finely grated parmesan cheese

 

PREPARATION

  1. Add nuts, salt, and most of EVOO to blender and blend
  2. Add basil, garlic and rest of EVOO and blend until smooth
  3. Add cheeses and blend again
  4. Store in fridge in an air-tight container for up to 4 days. (option to freeze in portions)
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