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.

INGEDIENTS:
175ml Trulli Ulivi olive oil
1 large, peeled garlic
65g pine nuts
Pinch of salt to taste
2 bunches large basil leaves (roughly chopped at the last minute)
100g Pecorino (aged and freshly grated)

METHOD:
Chill the blender jug and olive oil for 30 minutes in the refrigerator. In the blender on a low speed, cream together the garlic, pine nuts and salt with half of the olive oil, to a coarse crumb texture. Toss the basil leaves in a little olive oil and blend with the garlic and pine nut mixture until a course with uniform. Scrape into a chilled bowl and mix in the pecorino thoroughly, adjust with more olive oil and salt to taste.