Fresh Pesto

Whiz up fresh pesto and mix with pasta for a quick and easy lunch.

  • Preparation Time25 mins
  • Serves6
  • DifficultyEasy
100g fresh basil leaves
35g pine nuts, toasted
3 cloves garlic, peeled
125ml extra virgin olive oil
65g freshly grated Parmesan cheese
30g freshly grated Pecorino Sardo or Romano
Salt and freshly ground black pepper
Serving suggestion: Cooked pasta

Combine the basil, pine nuts, garlic, and oil in a food processor and blend until a paste forms. Add the Parmesan cheese, Pecorino cheese, salt, and pepper and pulse until smooth.

This is a crucial moment for your pesto, as you need to season with salt and pepper. 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.

Cover the pesto and keep in the refrigerator until you're ready to use it.

Mix the pasta and the pesto, serve garnished with some grated Parmesan (just a touch), fresh ground pepper and a drizzle of olive oil.

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