- 4 bunches of fresh, large-leaved basil
- 2 small cloves garlic
- 4 tbsp Guénard French Olive Oil
- 1 tbsp Guénard Pine Nut Oil
- 30 g/1 oz. pine nuts
- 40 g/1.5 oz. parmesan
- 20 g/¾ oz. of pecorino (if you don’t have pecorino, use all parmesan)
- ½ tsp coarse sea salt
Wash the basil leaves and pat dry. Peel the garlic and remove the germ.
You can make this recipe using a pestle and mortar: roughly chop the garlic, cut into the basil with a scissors a few times, add the salt and then pound together. Add the garlic and the pine nuts, followed by the oil and the cheese(s), pounding between each addition.
If you don’t have a pestle and mortar, you can also use your food processor. Put all the ingredients into the bowl of the processor and blend briefly. The texture should not be too smooth.
You may now transfer it to a jar. To ensure it keeps, cover the surface of your pesto with a layer of olive oil to prevent the development of mold. In this way, it will keep for a few weeks in the refrigerator or a few months in the freezer.