John Myers
Ingredients for 4 servings:
- 75 g fresh basil
- 2 tbsp pine nuts
- 1 clove(s) garlic
- ½ tsp salt
- 200 ml extra virgin olive oil
- 2 tbsp Parmesan, freshly grated
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
according to a recipe from Liguria
Blend all ingredients, except the Parmesan cheese, with a hand blender, adding each ingredient one at a time. Once blended, stir in the Parmesan cheese. Alternative: If you prefer a gentler method, you can also prepare everything in a mortar and pestle. Pour the pesto into a jar and seal it tightly (makes about 300 ml). The pesto will keep in the refrigerator for several weeks (I always make pesto in advance and freeze some). Tip: Before mixing the pesto with the cooked pasta, I briefly bring it to a boil and add a splash of cream.
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