- Servings4 servings
- Prep15 min
- Cooking10 min
- DifficultyEasy
Real pesto is never cooked — it is pounded. A mortar preserves the basil’s essential oils, which a blender blade heats and oxidises. If you use a food processor, work in short pulses. The cheeses can give way to Brazil nuts and cashews for a version just as creamy.
Ingredients
- 120 g fresh basil
- 2 cloves of garlic
- 70 g Parmigiano Reggiano, or 70 g Brazil nuts
- 30 g Pecorino Romano, or 30 g cashews soaked overnight
- 20 g pine nuts
- 100 ml olive oil
- Kosher salt
Preparation
1
Lightly toast the pine nuts, then set them aside.
2
Crush or blend the garlic with the salt. Add the basil leaves, the toasted pine nuts, the olive oil and both cheeses, then carry on until smooth and creamy.
3
Serve over spaghetti cooked al dente, with fresh spinach and steamed green beans. For extra protein, scatter hemp seeds on top.