Summary

Ingredients

• 1 large clove garlic
• 1 pot basil
• 40 g pine nuts, toasted
• 1 pinch (s) salt
• 1 pinch (s) pepper
• 40 g parmesan, rated
• 80 ml vegetable oil (e.g. sunflower or rapeseed oil)
• 2 tablespoon olive oil
• 1 teaspoon sugar
• Herbs (e.g. thyme, rosemary, oregano or sage), optional

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Instructions

1. Peel and finely chop the clove of garlic.
2. Pluck the leaves off the basil, wash and shake dry. Then chop them. Optionally add other herbs, e.g., Thyme leaves and rosemary needles.
3. Briefly toast the pine nuts in a coated pan without fat.
4. Now equip the lightning chopper, everything chopper or mixer. Add the garlic and basil, season well with pepper and salt, add the pine nuts and the grated Parmesan, pour in the vegetable oil and a dash of olive oil and add a teaspoon of sugar. Now chop everything up until the desired consistency is achieved.
5. Fill the finished pesto into one or more small glasses and label.