- 3 garlic cloves
- 2 tablespoons of pine nuts
- 50 g of fresh basil leaves
- 100 g of grated parmesan cheese
- 150 cc of olive oil
In a mortar we put the 3 garlic, with a little salt, and crush them until you get a fine purée, as if doing "aioli".
Add the pine nuts and continue crushing until you get a homogeneous and well-united paste. Add the herbs and reduce them to puree.
At this point, incorporate tablespoons of cheese and trickles of oil, stirring it as if we were making a mayonnaise. As you add cheese and oil, taste it to stop at the moment you reach the desired taste.
From the cooking water of the pasta, which we have reserved a little, we will add it to this pesto, to liquefy it a bit and then mix it with the pasta.