Tag: Sardoor

Legendary Dishes | Pesto (basil paste)

Pesto has origins in several Italian regions. Like the pizza and its association with Naples, the most famous pesto is an iconic traditional dish of Genoa.


  • 180 g parmigiano / grana padano, fine grated
  • 120 ml olive oil
  • 100 g basil leaves
  • 60 g pecorino / sardoor / toscano, fine grated
  • 4 garlic cloves
  • 30 g pine nuts
  • 10 g sea salt

Pound basil with garlic, about 30 leaves for every clove. Use salt to aid grinding.

When the mixture turns into a bright green liquid, add pine nuts. Pound until incorporated.

Add Italian cheese of your choice, then the oil a drop at a time until the consistency is just right.

Fresh pesto is dangerous. Use your imagination and don’t eat too much in one go.