The pesto is best made in summer, when the basil is about to blossom. Until then it has had enough time to store plenty of aroma in its leafs. This recipe brings Italian flair to your plate.
- 125 g Basil
- 2 Garlic Cloves
- 250 ml Olive Oil
- 40 g Pine Nuts
- 60 g Parmesan Cheese
- A pinch of salt & pepper
- Crush peeled garlic in a mortar. Add pine nuts and crush them with the garlic in the mortar. Gradually add the basil leaves and mix with the mortar in circular movements to form a paste.
- Add the cheese with a wooden spoon and season to taste with salt and pepper.
- Stir in the olive oil.
- Quickly pour into a hot rinsed glass.
A basil pesto is traditionally eaten with pasta.
If you have a mortar, the basil pesto should be prepared in it. Hand crushed pesto retains its rich green color, does not taste bitter and develops an incomparable aroma.
If you don’t have a mortar, you can also make pesto in a food processor. To do this, put the knife and the bowl in the fridge for 1 hour and only pulsate briefly when mixing, so that the pesto does not get warm. Mix basil, pine nuts and garlic 3 times, then add the cheese and olive oil.
Store the basil pesto in a dark and cool space.