Basil pesto with Grana Padano Riserva
50 g basil leaves
100 g Grana Padano Riserva
15 g pine nuts
100 ml extra virgin olive oil
1 garlic clove
Using a mortar and pestle, crush the garlic into a paste, add the basil leaves and continue to crush well.
When the basil begins to release its liquid, add the pine nuts and continue to crush until the mixture is creamy.
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.