Spaghetti Pesto Recipe

Pesto is traditionally prepared in a marble mortar with a wooden pestle.
First, put 3 cups washed packed fresh basil leaves and 4 cloves garlic and 1/4 cup pine nuts in a mortar and crush into a paste consistency then add a mix of 3/4 cup grated Parmigiano-Reggiano and Pecorino and mix them vey well then poor it in a air tight clean jar and add a layer of 1/2 cup extra-virgin olive oil on top.
Pesto can last in the refrigerator up to a week and you can freeze it for later use. Can be use on top of any type of pasta.
Buon appetito!
Perfect to serve in our beautifull Vivere Erbe Bowls!
https://www.intradaitaly.com/product/vivere-erbe-square-salad-bowl
 

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