Pesto, Homemade
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 bunch basil
- 60 g pine nuts
- 2 cloves garlic)
- 0.5 teaspoon ½ salt
- Chilli powder as much as you like
- Olive oil (very good, you really shouldn`t skimp on that)
- 2 tablespoon parmesan
Print Recipe
Pin Recipe Instructions
- First you should chop the garlic relatively small in a chopper or mortar, then add the pine nuts and oil. When everything is a nice yellow mass, then gradually add the basil. Now the mass is well fluid. To change that, you add the parmesan, which binds. At the end everything is seasoned with salt and chilli as you like.
- To store it simply fill it in a clean jam or mason jar and cover with a little olive oil. Keeps in the refrigerator for approx. 2-4 weeks, but you can also freeze it.
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