Pesto sauce

Pesto sauce — Pesto

The name "pesto" derives from the preparation of the sauce with a pestel and mortar, both very laborious and time consuming.
Tradition states that basil should never come into contact with a knife as the cutting edge darkens the leaves whereas crushing the leaves with a pestel liberates their flavors.
Parmesan should be grated by hand to form a very fine powdery grate and purists add that the flavor of oil is lost if it is exposed to air, so no high speed blending.
However if the ingredients are fresh we can guarantee excellent results and no effort with a blender.

30 leaves of fresh basil

3 cloves of garlic

1 glass extra virgin olive oil

50 g Pecorino (strong firm sheep cheese) or alternatively Parmesan

30 g pine kernels (pinoli)

Put the blender bowl in the freezer for ten minutes to cool it. Wash and dry the basil leaves.
Put all the ingredients together in the blender and work at high speed for about 1 minute. The longer it works the creamier the sauce.
If the sauce is too thick, dilute with a little olive oil.

PS You can keep it in the freezer for a few months or in a jar in the refrigerator if covered in plenty of olive oil.