Pesto

Wash basil leaves in cold water and dry them on a tea towel but don’t rub them. In a food processor, add garlic, pine nuts, salt and basil leaves. Pulse until combined. Add Parmesan and Sardo cheese, and mix with a spoon. Pour in extra-virgin olive oil, which lightly blends the ingredients without overdoing it. The preparation must be done as quickly as possible to avoid oxidation.

Pesto sauce should be stored in the refrigerator for 4–5 days at the most, covered with a thin layer of oil. You can also store it in your freezer for 1–2 months. Remember to divide it into the portions you use to toss pasta.