Nekos Garden Pesto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 20 g basil, fresh
- 20 g parsley
- 10 g chives
- 10 g dill
- 6 arugula leaves
- 1 sprig rosemary
- 50 g parmesan, rated
- 30 ml water
- some salt and pepper
- 4 cloves garlic
- olive oil
- 50 g pine nuts
Print Recipe
Pin Recipe Instructions
- Finely chop the herbs, rocket, peeled garlic and pine nuts in the food processor or with the hand blender. Then mix the mixture with the parmesan, water and olive oil. Season to taste with salt and pepper. It should be a nice even mass.
- Pour into a glass and cover the surface with olive oil. The pesto will keep for up to 1/2 year. Store in a cool and dark area.
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