• 30 grams pine nuts
  • 1 medium clove garlic, peeled
  • 70 grams basil leaves
  • 60 grams finely grated parmesan / Parmigiano-Reggiano
  • 30 grams finely grated pecorino, preferably pecorino sardo
  •  Sea salt
  • 80 milliliters extra-virgin olive oil, plus more as needed


  1. Use a mortar and pestle to grind the pine nuts into a fine paste–you shouldn’t be able to see and pieces left! Add the garlic, and pound until smooth.
  2. If your basil leaves are big, cut them down to smaller sizes with a knife. Then, add basil to the pine nuts together with a pinch of salt, which will help to break down the leaves. Continue until the basil has broken down completely and you’re left with a thick green paste. Stir in parmesan, pecorino and oil. Add salt to taste.
  3. Immerse any leftover pesto in olive oil to keep it fresh. Cover and refrigerate for up to 2 days.