• Approx. 50 leaves of fresh, young basil
• 30 g Parmigiano-Reggiano
• 30 g Pecorino
• 1 large clove of garlic
• 12 tbsp. extra virgin olive oil
• 15 g pine nuts
• 5 g walnuts
• 1/2 tbsp. coarse salt

Selfmade Pesto


Wash basil and pat dry with paper towel. Cut the Parmesan, Pecorino and clove of garlic into pieces and add together with the pine nuts, walnuts, salt and basil leaves into a blender. Thoroughly chop everything finely. Traditionally, a mortar is used to pulp everything into a paste.

Artesano dip bowl
Artesano dip bowl
Artesano dip bowl