Making pesio

Use 2 fat cloves garlic, peeled, 1 oz. (30 g) pine nuts, '/< cup (30 g) freshly grated parmesan or pecorino cheese, 4 heaped tablespoons fresh basil leaves (tough stalks removed) and 3 tablespoons good-quality olive oil.

Process dry ingredients roughly. Add oil in a steady stream; mixture should be slightly grainy. Add more oil, if needed. Pack in a jar; top with a film of olive oil. Seal; refrigerate. Use within 2 weeks.

Continue reading here: The dough for this Italian flatbread is enriched with olive oil Brush with olive oil and top with herbs olives or salt before baking

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