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Pesto Sauce

The name “pesto” derives from the preparation of the sauce with a pestel and mortar, both very laborious and time consuming.

Tradition states that basil should never come into contact with a knife as the cutting edge darkens the leaves whereas crushing the leaves with a pestel liberates their flavours.

Parmesan should be grated by hand to form a very fine powdery grate and purists add that the flavour of oil is lost if it is exposed to air, so no high speed blending.

However if the ingredients are fresh we can guarantee excellent results.

Its used for topping pasta dishes as spaghetti with pesto sauce or pesto lasagne

  • 90 g of fresh basil
  • 6 cloves of garlic
  • 1 glass extra virgin olive oil
  • 50 g Pecorino (strong firm sheep cheese) or alternatively Parmesan
  • 30 g pine kernels (pinoli)


Put the blender bowl in the freezer for ten minutes to cool it. Wash and dry the basil leaves.

Put all the ingredients together in the blender and work at high speed for about 10 to 15 seconds. The longer it works the creamier the sauce{may loose the green colour}. I suggest lower speed but of course if you have a mortar that’s perfect.

If the sauce is too thick, dilute with a little olive oil.

PS: You can keep it in the freezer for a few months or in a jar in the refrigerator for 3-4 weeks if covered in plenty of olive oil.





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