BASIL AND WALNUT PESTO

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Pesto is a food known all over the world. In supermarkets you can find many versions of it but, although is quick to use, I always recommend that you prepare it directly from home. You will notice the difference in taste and smell compared to an industrial pesto! The traditional recipe of pesto alla genovese includes Parmigiano Reggiano DOP, pecorino cheese and pine nuts but today I propose a variant of the recipe that could be defined as slightly lighter than the traditional one. Enjoy It!

INGREDIENTS (4 people)

•30 g Basil
•8 Walnuts
•60 g Grana Padano (grated)
•60 ml Extra virgin olive oil
•1 clove Garlic
•1/2 tsp coarse salt

METHOD:

•Wash the basil leaves and let them dry on a towel. Transfer the basil leaves to a mixer or blender and add the walnuts, the garlic clove and a pinch of coarse salt.

•Blend for a few seconds and pour the grated Grana Padano and extra virgin olive oil into the mixer. Always blend again at intervals of a few seconds until you obtain a soft and creamy consistency.

SOME TIPS:

•You can prepare the Basil and Walnut Pesto in advance and keep it in the fridge for two days in a jar with a drizzle of extra virgin olive oil on the surface.
•You can also freeze it to have it ready when you use it.

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