• 1 cup of fresh basil leaves.
    • 4 tablespoons of almonds.
    • 4 garlic cloves.
    • 1/2 glass of olive oil.
    • ½ cup of parmesan cheese recently grated.
    • 2 tablespoons of pecorino romano cheese recently grated.
    • 2 cups of cavatappi.
    • Dry Oregano
    • Sea salt

Crush the basil leaves with garlic cloves and the almonds until you have a well-blended mixture. Can do this in the food processor or on your cutting board.

Add 4 tablespoons of olive oil and beat the mix until it reaches consistency.

Slowly add the rest of the oil while beating the mix to give it some time to emulsify.

Now add the cheeses and stir with a wooden spoon.

Taste it and season with salt and pepper. Let the pesto rest while you cook the pasta.

Drain pasta an combine with pesto while hot. Season with some salt, oil and oregano.

Rosé or Pinot Noir.