Toast 100 g pinoli in a dry pan over medium heat for 2–3 minutes until fragrant; set aside.
Combine 1200 g basilico fresco, 2 g aglio minuzzato, toasted pinoli, 85 g formaggio grattugiato, and 5 g sale in a food processor.
Pulse while slowly drizzling in 138 g olio d'oliva until pesto reaches a coarse, textured consistency.
Sesli anlatım, porsiyon ayarı ve daha fazlası
