for 4 portions

Pesto

1	garlic clove
2 pinch	sea salt
1 tbsp	pine nuts, roasted
25 g	basil, leaves torn off
30 g	Parmesan, finely grated
10 g	Pecorino, finely grated
½ dl	olive oil

How it's done

Pesto

Crush the garlic using a mortar and pestle. Add the salt, pine nuts and basil one after the other, continue to grind until you have a paste. Add the parmesan and pecorino, mix. Stir in the olive oil.

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