Basil Moringa Pesto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g basil with stems
- 60 g pine nuts, toasted
- 30 g arlic, peeled
- 2 mint leaves, fresh
- 15 g morina
- 50 ml linseed oil
- 200 ml olive oil, cold pressed
- 50 g parmesan, freshly rated
- 4 g sea salt
- 1 pinch lemon zest
Print Recipe
Pin Recipe Instructions
- Roast the pine nuts over low heat without adding any fat. Then grate the cheese, peel the garlic and chop it up slightly. Pluck the leaves from the basil and finely chop the stems.
- Use a hand blender to chop the stems into a pulp without the oil. Gradually add the basil leaves, roasted pine nuts, garlic, mint, moringa and linseed oil and puree everything finely
- Now stir in the olive oil, grated Parmesan and salt with a wooden spoon. Season with a little lemon zest. Stir well again and pour into a suitable container. Make sure everything is covered with olive oil.
- The pesto can be kept for many weeks in the refrigerator when stored open.
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