Homemade Pesto

It all starts with a recipe from a famous chef and you realizing that you will never be able to recreate that dish. C’est faux. Last night I created a wonderful dish from House Montali in Umbria.

Pesto Finished

| Adapted from The Vegeterranean | 2 servings |

50 g basil

1 1/2 tbsp pine nuts

1 garlic clove, peeled

100 ml olive oil

1/2 tsp salt

2 tbsp grated Parmesan

2 tbsp grated Pecorino Romano

Place all ingredients, except cheese, in food processor, blend until combined, pulse. Pour into bowl and mix in cheese.



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