Pesto World Champion, Maurizio Valle, shares his recipe for making pesto by hand - starting with basil from Pra near Genoa and a marble pestle and a fruit wood mortar- enjoy!
To make Maurizio's pesto use 1 clove of garlic, green shoot removed, 1/2 a teaspoon of rock salt and crush them together to make a puree.
Add 30g of basil leaves, stems removed, followed by 3 tablespoons of pine nuts, 1/2 tablespoon grated pecorino sardo, 4 tablespoons grated Parmigiano. Pound this until you have a thick paste. Then add 4 tablespoons of extra virgin olive oil.
