Pesto and Cavatelli Recipe -

Ingredients

• 3 cups (400 grams) semolina flour
• 7 ounces (200ml) warm water
• 2 cups fresh basil leaves (packed)
• 1/2 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts
• 3 garlic cloves, minced (or less if you prefer a milder garlic flavour)
• Salt and freshly ground black pepper to taste
• 1-2 tablespoons of fresh lemon juice for a hint of acidity