Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 1 pot basil
- 50 g pine nuts
- 100 g parmesan cheese (piece or rated)
- 1 teaspoon salt
- 200 ml olive oil, virgin
- 2 cloves garlic, optional
Print Recipe
Pin Recipe Instructions
- Pick the basil stalks in the pot as bare as possible and wash and drain the leaves. Washing is not compulsory, but you never know how it was treated beforehand.
- Pour the parmesan into the Thermomix and chop for 10-15 seconds on level 10.
- Tip: If you want, you can put it in a bowl and then weigh down the basil leaves with it. In my experience, that`s how they get small better. But you can also leave it in.
- Then add the basil, garlic, pine nuts, salt and olive oil to the saucepan. Then chop everything for 20 seconds on speed 7. Serve everything or pour into a glass and store in the refrigerator.
- Tip: make a layer of oil over the pesto. It will keep in the refrigerator for several weeks.
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