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Pesto

Ingredients (for 2)

  • 80g basil leaves, removed from the stalks and carefully washed and squeezed dry
  • 1-3 garlic cloves, peeled
  • 2-3 tbsp pine nuts
  • 6 tbsp olive oil
  • 40-80g pecorino or parmesan, or a mixture of the two (use sardo, a Sardinian ewe’s milk cheese for maximal authenticity), grated
  • Salt and pepper

Blend the basil, garlic, pine nuts, olive oil, salt and pepper to a rough puree. Stir in the cheese. Add a few tbsp of the boiling pasta water just before draining and mixing them together to loosen it up a bit.


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