Classic Pesto

Ingredients: (serves 2)

  • 80gr fresh basil leaves (the Genovese or big leaf basil)
  • 50gr parmigiano reggiano
  • 50gr pine nuts
  • 2 garlic cloves
  • 150gr Vendema Organic EVOO

Do the magic:

Roast your pine nuts in a frying pan, for 20-30 seconds, until gold and fragrant.

It’s always better the old school way, using a pestle and mortar. If not, a food processor would be fine.

Throw in your garlic, roasted pine nuts and parmigiano, and work until they have the form of a paste. Continue with the basil leaves. When the ingredients come together, pour slowly your Vendema Organic EVOO, until smooth and lushious.

Serve it with your al-dente pasta, or in a fresh focaccia sandwich, always with some extra lemon zest on top.