I would like to clarify that this isn’t your traditional “Pesto alla Genovese”; it’s a unique version that reflects my taste preferences. Adding a personal twist, I’ve incorporated Cottage Cheese for some extra protein, turning this condiment into a delicious and nutritious homemade treat. Beyond taste, this Pesto brings the goodness of anti-inflammatory ingredients to your table. Let’s start!
Ingredients:
60 g Basil leaves (I love to meticulously remove the stems)
6 tbsp Extra Virgin Olive Oil
Sea Salt, according to your taste
Pepper, just how you like it
2 cloves of Garlic
50 g Parmigiano Reggiano, grated (no compromises here)
2 tbsp Cottage Cheese (my secret ingredient)
Preparation:
I carefully separate the basil leaves, giving them a good wash and a gentle pat-dry with kitchen paper to ensure freshness.
