Pesto alla Genovese

Ingredients for 4 servings:

• 4 cloves garlic
• 40 g pine nuts
• 1 pinch of salt
• 2 bunch basil, fresh
• 120 ml olive oil
• 70 g Parmesan, fresh
• pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel and roughly chop the garlic. Grind it in a mortar with the pine nuts and salt. Wash the basil, shake it dry, and pick off the leaves. Cut it into strips and add it to the paste in the mortar. Add 2 tablespoons of olive oil and grind everything finely. Finely grate the cheese and gradually add it to the herb paste. Slowly stir the remaining oil into the mixture. Season the pesto with salt and pepper. Pour over the pasta, if desired. Tip: You can also make the pesto in a food processor. But be careful not to chop the herbs for too long, otherwise they will become bitter. The pesto also tastes good with white bread, meat, fish, or scampi.