Mince all ingredients in a food processor, slowly adding the olive oil, until smooth.
Cover leftovers with olive oil and keep in the refrigerator for up to two days.
Pesto Sauce
200g fresh basil leaves
50g pinoles
50ml olive oil
50g parmesan, grated
50g pecorino cheese, grated
1 clove garlic
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Italy: Liguria - All recipes