Summary

Ingredients

• 150 g cheese, pecorino
• 150 g cheese, Grana or Parmesan cheese (fresh in one piece)
• 1 bunch fresh basil
• 1 bunch rocket
• 50 g pine nuts
• 8 cloves garlic
• 1 glass dried tomato (s)
• 100 ml olive oil
• Seasoned Salt
• Chili flakes
• Pepper, freshly ground

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Instructions

1. Cut the cheese into cubes and place in a food processor with a cleaver. Add the basil, rocket, garlic and tomatoes.
2. Briefly toast the pine nuts in a pan and put them in the food processor.
3. Season with herb salt and pepper and chilli.
4. Turn on the food processor and roughly chop everything. Then gradually pour in the olive oil and puree everything really well at the highest level.
5. Pour into a mason jar, pressing firmly layer by layer. At the very top, apply a 5mm thick layer of oil for durability.
6. Keeps in the refrigerator for approx. 3 to 4 weeks and can always be used in portions when cooking pasta, bruschetta or Mediterranean vegetable dishes. Makes a nice gift too!
7. With the basil and rocket (green), the cheese (white) and the tomatoes (red) you have the tricolor, the Italian national flag.
8. Tip: If it is used as a pasta sauce, dilute the pesto with a little cooking liquid from the pasta when serving.