Summary

Ingredients

• 1 bunch basil
• 1 handful rocket (optional)
• 50 g pine nuts
• 50 g parmesan cheese
• 2 cloves garlic
• 100 ml olive oil
• 1 pinch (s) salt
• 1 pinch (s) black pepper

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Instructions

1. Wash the basil and rocket, drain, roughly chop and place in a tall measuring cup or plastic bowl.
2. Grate the parmesan and add to the measuring cup with the whole pine nuts and the oil. Peel the garlic and add to the pesto mixture with a press.
3. Add salt and pepper and use a hand mixer (not too long !!) to mix into a mass.
4. In the end, put everything in a mason jar and put it in the fridge.
5. Tip: To make the pesto more durable, cover the pesto with olive oil after each use so that the wonderful green color of the basil remains.