Ingredients

• 2 cloves garlic
• 2 cups basil
• 3 tbsp toasted pine nuts
• 2 tbsp parmigiano-reggiano
• 2 tbsp pecorino
• ½ cup extra-virgin olive oil

Preparation

1. In a blender or mortar, combine all the ingredients
2. Blend until finely chopped and well blended.
3. While the blender is running, slowly pour in Stefano’s extra-virgin olive oil.
4. Continue blending until the mixture reaches a pesto texture.
5. If desired, adjust the consistency by adding a little water to dilute the mixture.

Note: It’s possible to use less olive oil according to your preference and adjust the texture to suit your tastes.