Pesto alla genovese with extra virgin oil
Pesto-alla-genovese-con-olio-extra-vergine toscano
Ingredients:
50 g basil
6 tablespoons parmesan cheese
2 tablespoons pecorino cheese
1 tablespoon pine nuts
half a glass of Tuscan extra virgin olive oil
salt
garlic if desired
Procedures:
Wash the basil leaves well and let them dry very well. Blend with a little extra virgin olive oil Tuscan pine nuts and possibly garlic, then add basil, cheese, salt. Add all the extra virgin oil.
