Basil pesto

Ingredients for 1 servings:

• 30 leaves of fresh basil
• 1 garlic clove(s)
• 30 g pine nuts
• 40 g Parmesan
• 30 g cheese (Pecorino)
• 150 ml olive oil
• Salt
• 1 small potato(s), boiled and peeled

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

according to an Italian recipe from the Amalfi Coast

Important! The smaller the basil leaves, the sweeter the pesto! And please don’t use brown leaves. Regarding the potato: This is optional, but it makes the pesto creamy and prevents it from turning brown! Carefully wash the basil leaves (use only the leaves, no stems) and let them dry on a kitchen towel. It’s best not to pat them dry or press them dry. Peel and roughly chop the garlic. Briefly toast the pine nuts in a pan without oil/fat, then add them to the food processor. Add the nuts first, as they take the most time and require the most power to chop properly. Then add the garlic and both cheeses and chop. Now it’s time to add the basil. Chop briefly on low speed, then add the olive oil and salt to taste. If you like, you can add the small potato and puree until everything is nice and smooth. Tastes best with spaghetti or linguine, but gnocchi or any other type of pasta will also work! I also use it for tomato mozzarella, on sandwiches, etc.