Pecorino pesto sauce with galbani — a simple and authentic italian recipe

Preparazione

• 1

  Place the basil leaves, pine nuts, peeled garlic, and a pinch of salt in a food processor. Pulse several times until you get a coarse, uniform paste

• 2

  Add the Galbani Pecorino A.O.P, the grated Parmesan, and begin pouring in the olive oil slowly while blending. Continue mixing until the sauce becomes smooth, glossy, and well emulsified

• 3

  If you prefer a looser pesto, add a splash of pasta cooking water or a spoonful of milk to soften the consistency

• 4

  Use your fresh pesto immediately, or refrigerate it in an airtight container

• How to Use Your Homemade Pesto? This versatile pesto elevates much more than pasta. Try it:

  • tossed with al dente pasta for a classic Italian dish,

  • spread over homemade pizza dough as a flavorful base,

  • mixed into Greek yogurt or Galbani Ricotta for a fresh dipping sauce,

  • whisked into vinaigrette for a tomato Mozzarella salad,

  • stirred into pan fried potatoes, grilled vegetables, or scrambled eggs,

  • spooned over oven baked fish or white meat for extra brightness.

• Storage Tips

  • Refrigerator:

  Your pesto will keep 3 to 4 days in an airtight jar. To prevent oxidation, pour a thin layer of olive oil on top before sealing — it preserves both the color and the aroma.

  • Freezer:

  Freeze it in small portions (ice cube tray style) for easy single use servings. Ideal for always having pesto ready without waste.

• Extra Tips for Perfect Pesto

  • The secret to great pesto lies in ingredient quality. Using Galbani Pecorino A.O.P ensures rich, refined flavor.

  • Pesto requires no cooking — which makes it perfect for quick meals. Always add it at the very end of a pasta recipe to preserve its fresh taste.