Pesto

Serves: makes 350 grams 
Duration: 20 minutes

We usually make Pesto in batches when it’s at its best in the garden. If you want to preserve it for later in the year, add a little extra salt.

INGREDIENTS:
175 ml Trulli Ulivi extra virgin olive oil
1 large garlic clove peeled
65 g pine nuts
Pinch of salt to taste
2 bunches basil leaves (about 70 g), roughly chopped just before using
100 g Pecorino (aged and freshly grated)

METHOD:
If using a blender, chill the jug in the refrigerator for 30 minutes.
Blend the garlic, pine nuts, salt, and half the olive oil on low speed until a coarse crumb forms. (Alternatively, use a mortar and pestle.)
Toss the basil leaves with a little olive oil and add to the blender. Pulse until the mixture is coarse but uniform.
Transfer to a chilled bowl and stir in the pecorino.
Adjust the texture with more olive oil and season with salt to taste.