Ingredients
• Approx. 50 leaves of fresh, young basil
• 30 g Parmigiano-Reggiano
• 30 g Pecorino
• 1 large clove of garlic
• 12 tbsp. extra virgin olive oil
• 15 g pine nuts
• 5 g walnuts
• 1/2 tbsp. coarse salt
Selfmade Pesto
Directions
Wash basil and pat dry with paper towel. Cut the Parmesan, Pecorino and clove of garlic into pieces and add together with the pine nuts, walnuts, salt and basil leaves into a blender. Thoroughly chop everything finely. Traditionally, a mortar is used to pulp everything into a paste.