Basil Pesto

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Roast pine nuts in a pan without fat. Take out immediately and let it cool down.

2. 2

   Wash basil briefly in cold water, dab dry well and remove leaves. Peel the garlic and dice it roughly.

3. 3

   Place the basil, garlic, pine nuts and oil in a tall mixing bowl and puree with a chopping stick. Stir in cheese and season with salt. Then enjoy with pasta or bread.

4. 4

   Is there any basil pesto left? Pour the leftovers into a glass with a twist-off lid and cover the pesto with a thin layer of olive oil. This way it will keep in the refrigerator for up to four weeks.