Pesto
Ingredients:
About 50 fresh basil leaves
30g Pecorino, grated
30g Parmigiano, grated
3 cloves of garlic
90 ml olive oil
½ teaspoon salt
30g pine nuts
5 hazelnuts
Freshly ground pepper to taste
Method:
Process the basil leaves with some of the oil, the garlic, salt, pine nuts and hazelnuts until they are all blended.
Add the pecorino and parmigiano with the rest of the oil and continue to blend until it becomes a paste.
Add a pinch of pepper to taste.
