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!

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