Basil Pesto Recipe

A classic of the Italian culinary repertoire, this recipe for basil pesto by Andrea Migliaccio is super easy to make and works well with a variety of dishes including pasta, chicken and roast vegetables.

Basil pesto

200g of basil leaves
30g of ice
50g of pine nuts
1/4 garlic clove
3g of salt
150g of extra virgin olive oil
50g of Parmesan, grated
30g of pecorino, grated

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Blender

Blanch the basil in salted boiling water, then refresh in iced water. Squeeze excess water and blitz in a blender with the ice

200g of basil leaves
30g of ice

Add the pine nuts, garlic, salt and extra virgin olive oil and blend

50g of pine nuts
1/4 garlic clove
3g of salt
150g of extra virgin olive oil

Finally, stir through the cheeses and use. Alternatively, store in an airtight container in the fridge for up to 3 days

30g of pecorino, grated
50g of Parmesan, grated

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Andrea Migliaccio

Capri’s only two Michelin-starred chef takes the flavours of the island’s traditional dishes and presents them in an elegant, evolved and stylish fashion.