Genovese Pesto with Grana Padano PDO

Ingredients

• 50g of basil leaves from the Imperia village (Liguria)
• 100g of Grana Padano PDO Riserva
• 100 ml of extra virgin olive oil
• 1 garlic clove

Instructions

1. Place the basil and garlic in a mortar and pestle or a blender and process them into a paste.
2. Add the pine nuts to the mixture and continue blending until the sauce is creamy.
3. Stir in the grated Grana Padano PDO Riserva and extra virgin olive oil, mix everything well, and add salt to taste. Toss with your preferred pasta and serve.

Note: The leftover pesto can be stored in an airtight container in the fridge for a few days.