Fresh Pesto
Serves: 2
Cecile Bahringer
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Combine the basil, pine nuts, garlic, and oil in a food processor and blend until a paste forms
2
Add the Parmesan cheese, Pecorino cheese, salt, and pepper and pulse until smooth
3
This is a crucial moment for your pesto, as you need to season with salt and pepper
4
Keep in mind that Parmigiano and Pecorino are both dry and salty cheeses, you have to taste your sauce a few times in order not to go overboard when you are seasoning it
5
Cover the pesto and keep in the refrigerator until you're ready to use it
6
Mix the pasta and the pesto, serve garnished with some grated Parmesan (just a touch), fresh ground pepper and a drizzle of olive oil