Author Notes
Pesto is one of those things that can make plain pasta or couscous into a delicious dish. Personally I could eat pesto by the spoonful which is why It's always good to have small jars in the fridge for a lazy day when I don't feel like cooking anything. This recipe was given to me by my Nonna, who grows way to much basil on her terrace. But considering she always has grandkids around the house, she makes a good use out of it. —Sibilla
Ingredients
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36
Basil leaves
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1 heaping tablespoons
Pecorino cheese, grated
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1 heaping tablespoons
Parmigian cheese, grated
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1 handful
Toasted pine nuts
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1 teaspoon
Salt
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Olive oil
Directions
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Place all ingredients into a food processor and pulse until it becomes a smooth paste.
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Add more olive oil depending on consistency.
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Place in small clean jars and cover with more olive oil. The pesto will oxidize and become brown if it is not covered in oil so remember to add more olive oil after every use.
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These jars should be kept in the fridge but can also be stored in the freezer.
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