basil pesto

Ingredients for 1 servings:

• 100 g basil with stem
• 60 g pine nuts
• 20 g garlic
• 30 g Parmesan, grated
• 2 mint leaves, fresh
• 50 ml rapeseed oil
• 200 ml olive oil, cold-pressed
• 4 g salt or sea salt or fleur de sel
• 1 pinch of lemon zest

Instructions

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

an all-rounder

Roast the pine nuts over low heat without fat until hazelnut brown. Grate the cheese. Peel the garlic and chop finely. Pick the leaves from the basil and finely chop the stalks. Using a hand blender, first puree the stalks without oil. Gradually add the basil leaves, roasted pine nuts, garlic, mint, and rapeseed oil and blend everything until smooth (olive oil becomes bitter if blended too quickly and for too long with a hand blender!). Now stir in the olive oil, grated Parmesan cheese, and salt (this is only a guideline; this is the amount I used. Be careful—not all salts are created equal!) with a wooden spoon. Season the dip with a little grated lemon zest. The finely grated lemon zest gives the pesto a particularly soft, fresh flavor. Stir everything thoroughly again and transfer to a jam jar or similar container. Make sure everything is covered with olive oil. If stored uncovered in the refrigerator, the pesto will keep for many weeks.