Basil pesto with hard cheese

Not Here Basil Pesto with hard cheese

From fresh basil leaves (without stems!), unfiltered, cold-pressed Greek olive oil, hard cheese matured for 2 years, with a little garlic and a squeeze of lemon. The pesto that Italians buy and send to their housemates!

"For the production of basil pesto, we hand-select and carefully chop off only the juicy leaves, the stalks travel like a smoothie to the goats and sheep of the Nehia farm. The stalks themselves are not bad, but they "dilute" the transparent emerald taste and aroma of the basil, the texture with the stalks becomes delayed, and the color it fades, well, you probably know the one from other pesto dusting on the store shelves :)

Next - a 2-year-old mature, caramel, crunchy cheese, without compromises, never younger. Therefore, I try not to grind it to a pulp, but to leave larger pieces, like candy, it tastes better to me. Garlic - organic, a pinch of salt, lemon juice, vitamin c iiirrrrrr (drum roll) everything is poured with unfiltered, fragrant, emerald olive oil of our Kalamata olive oil, here too - no compromises, color, taste and aroma win over any "calculations". That's it. There are no nuts, because I don't like them in pesto, it's fresher and happier without them. And our idea that we cook for ourselves first is not about an advertising slogan, we really cook first of all what and how we eat ourselves, because we eat a lot :) so wow. Oh, and also - our pesto is unpasteurized, unheated, raw, so only in the refrigerator and only to be eaten quickly and greedily!" - Ieva