Serve as a sauce for pasta or vegetables, or as topping for pizza and potatoes, or as a spread or dip
- 40 large basil leaves
- 4 peeled garlic cloves
- 250 ml Vesuvio Extra Virgin Olive Oil
- 50g pine nuts
- 50g Parmesan cheese
- 50g pecorino cheese
Wash basil leaves and dry well. Put all the ingredients into a food processor and blend to a very fine paste. The pesto sauce keeps in the refrigerator in a jar with a film of olive oil poured over the top. Can also be frozen.