2 Cloves garlic + 50g (1.7 oz) basil leaves + 70g (2.5 oz) Parmesan cheese (about 6 tablespoons) + 30g (1 oz) pecorino cheese (about 2-3 tablespoons) + 1 teaspoon of pine nuts + 100ml (3.4 fl oz) extra virgin olive oil + a pinch of salt.
Pesto sauce is a cold sauce used on pasta (though I admit I also use it on toasted bread). According to the traditional recipe, basil leaves should not be washed with water, but cleaned carefully with a dry cloth. So you shouldn’t wet them. I would say that this option may apply to those who have their own garden; those of you like myself, who have a pot of basil placed right above the city traffic don’t worry too much about it and I wash it thoroughly! Modern pesto is made exactly as follows: peel the garlic and put it in a blender with the basil, Parmesan cheese, pecorino cheese, pine nuts and a pinch of salt. Whisk everything “jerkily” (to prevent the blade from becoming too warm) for two minutes until the sauce is bright green. Transfer the sauce into a glass bowl, add oil, stirring carefully to mix the ingredients further and set aside until ready to put on your pasta. I remind you that pesto must not under any circumstances be heated in a pot but should be used cold or at room temperature. Yum!