Basil pesto with cashew and pine nuts

Ingredients for 1 servings:

• 50 g basil
• 20 g pine nuts
• 30 g cashew nuts
• 2 small garlic cloves
• 30 g Parmesan
• 2 tbsp white wine
• ¼ tsp salt
• ¼ tsp white pepper
• 50 ml olive oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Quantity makes 4 mini glasses

Finely chop the basil leaves, removing the stems. Briefly roast the pine nuts and cashew nuts in a pan without any fat. Peel and finely chop the garlic. Finely chop the Parmesan cheese (if it isn’t grated). Combine everything in a bowl with the white wine, salt, pepper, and 30 ml of olive oil and blend using a hand blender. Then add the remaining oil and blend briefly. Don’t overblend, as this will prevent the olive oil from becoming bitter. Pour into small jars and cover with a splash of oil. It will keep for several months in the refrigerator. Can be eaten on ciabatta, white bread, with pasta, tomatoes, or even with meat.