pesto - Cook and Eat with Locals
Discover authentic pesto-making techniques from Nonna and enjoy classic pasta dishes at Marco & Valentina's home restaurant. Experience true Italian flavors!
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Ingredients
- 70g of parmigiano reggiano (aged 24 months)
- 30g of pecorino sardo
- 30g of pinenuts
- 1 garlic clove
- 80g fresh basil leaves, preferably small leaves
- 150g of extra virgin olive oil, preferably from liguria
- 1/2 teaspoon of salt
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