Ricette per Cucinare
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Parmesan, pecorino romano cheese, pine nuts, garlic, basil, salt, extra virgin olive oil
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The pesto can certainly be made in advance: but because of its tendency to oxidize, you have to make sure you cover it with a little extra virgin olive oil.
The pesto is made using a mortar and pestle - hence the name - generally in this order: first pound the garlic together with the pine nuts, then add the basil leaves.