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CCC Team Cookbook – Fresh Pesto

So, if you’ve ever wondered what’s on our riders’ menu, take a look at the next recipe in our CCC Team Cookbook series. It’s a favorite of our riders with their pasta and even though it’s simple to make, it’s delicious!

Fresh Pesto

by CCC Team chef, Mirko Sut 


100 grams basil leaves

50 grams pine nuts

150 grams Parmigiano Reggiano

200 milileters extra virgin olive oil






  • Using a blender, mix the basil and pine nuts together with a pinch of salt and pepper and a drizzle of oil.

  • Next, add the Parmesan and blend once again with another drizzle of oil.

  • Dilute the mixture little by little with the rest of the oil and continue to blend until you have a smooth cream. 


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