For our pesto to be a quality sauce it is important that our ingredients are also quality. Use fresh pine nuts, small basil leaves and a good quality extra virgin olive oil.
To preserve it, it is best to keep it in a glass jar in the fridge, and we also recommend covering it with a spoonful of olive oil before putting the lid on and closing it.
Sauté the pine nuts in a frying pan until lightly toasted. Set aside.
We mount the blade accessory on our Küken robot.
Add 60 g of clean basil without the toughest stalks, 60 g of Parmesan cheese and 40 g of cured sheep's cheese, both in small pieces, a peeled garlic, the pine nuts, and 80 ml of olive oil.
Grind for 1 minute at speed 5.
Remove the cover and with the help of the spatula we push the remains that may have remained on the wall of the glass down.
Taste and rectify the salt if necessary.
Grind for 10 seconds at speed 5.
4 servings