Homemade pesto sauce

Fondue on the photo: Tapas Fondue Bianco

Ingredients

• 3 large bunches fresh basil
• 125 ml olive oil
• 80 gr cup pine nuts
• 2 garlic cloves
• 65 g Parmesan cheese (freshly grated)
• 65 g Pecorino Sardo or Parmesan cheese (freshly grated)
• 1 teaspoon coarse kosher salt

Preparation

1. Combine the fresh basil leaves, olive oil, pine nuts and garlic cloves in the blender.
2. Blend until paste forms. Stop every now and then to push the basil down.
3. Add both cheeses and salt. Blend until it’s a smooth mixture.
4. Pour the mixture into a Tapas Fondue pan.
5. Top with ½ inch olive oil. The tea light keeps the pesto warm.