Summary

Ingredients

• 100 g basil
• 45 g pine nuts
• 25 g almond (s), round
• salt
• 50 g parmesan, rated
• 100 ml olive oil, good
• oil

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Instructions

1. Put the basil leaves with the pine nuts, almonds, salt and oil in a blender and puree. Add the parmesan and mix again briefly.
2. Pour the pesto into glasses and add a little olive oil on top to keep it longer.
3. Can be kept for a good 6 months if refrigerated.