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    Basil pesto with Grana Padano Riserva

    4 people
    T115 min


    • 50 g basil leaves
    • 100 g Grana Padano Riserva
    • 15 g pine nuts
    • 100 ml extra virgin olive oil
    • 1 garlic clove
    • salt


    STEP 1

    Using a mortar and pestle, crush the garlic into a paste, add the basil leaves and continue to crush well.


    STEP 2

    When the basil begins to release its liquid, add the pine nuts and continue to crush until the mixture is creamy.


    STEP 3

    Add the grated Grana Padano Riserva and extra virgin olive oil, blending all the ingredients well and season with salt.
    Store the pesto in the refrigerator in an airtight container.