pesto genovese

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Directions

1. 1

   Mix all the ingredients except the Parmesan cheese with a blender, adding the individual ingredients little by little. When everything is pureed, stir in the Parmesan cheese.

2. 2

   Pour the pesto into a glass and close it well (results in approx. 300 ml). The pesto will keep in the refrigerator for several weeks.

3. 3

   Tip: If it is used as a pasta sauce, dilute the pesto with some cooking liquid of the pasta when serving. If there is a small layer of olive oil on the pesto, it will keep longer in the refrigerator.