Sauce

Pesto Genovese

A cold sauce of basil, garlic, pine nuts, Parmesan, Pecorino, and olive oil, crushed without overheating.

What you’ll need

• basil: 80 g
• pine nuts: 40 g
• Parmesan: 60 g
• Pecorino: 30 g
• garlic: 8 g
• olive oil: 140 ml
• salt: 3 g

How to make it

1. Pick the basil leaves from the stems, rinse quickly only if necessary, and dry completely; water will thin the sauce and accelerate browning.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.