Rinse the basil, spin dry, remove the stems and chop finely.
Remove the skin from the garlic cloves and chop them very finely. Roast the pine nuts briefly in a dry frying pan, then grind finely. Finely crush all these ingredients together with the pecorino in a mortar or grind finely in a hand mixer with the addition of a little olive oil. Then gradually add as much olive oil until a smooth spreadable paste is obtained. Season the pesto with salt and pepper.
Place in the refrigerator for about 12 hours to infuse, allowing the flavor to fully develop. The paste will keep for a few weeks if sealed, cooled and stored in a dark place. Goes well with: fresh white bread. Also delicious with pasta dishes or as a pizza topping.
Our tip: As an alternative to fresh herbs, you can also use frozen – these are also characterized by a fresh taste!
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