Step 1

Wash and dry the basil leaves very well on a kitchen towel. Place them in a food processor with garlic, pine nuts and grated Parmigiano. Chop coarsely for a few seconds then add salt and Pecorino Fiore Sardo cheese cut into small pieces. Blend all the ingredients for about 1 minute.

Step 2

Add extra virgin olive oil. Blend for about 5 minutes, until you’ll get a creamy green pesto sauce. Pesto must not heat up, so be careful to work quickly, using the food processor at minimum speed and at intervals, that is, blend a few seconds, stop and start again.

Step 3

Before seasoning your pasta dish, if the basil pesto is too thick, add 1 or 2 tablespoons of the cooking water; this way you’ll have a warm homogeneous soft pesto sauce.