John Myers
Contents
show
Ingredients
- 75 g Basil, fresh
- 75 g Pecorino, grated
- 60 g Pine nuts, green
- 3 Toes Garlic, fresh
- 0,5 tsp Salt
- Pepper from the grinder
- 250 ml Extra virgin olive oil
Instructions
- Roast the pine nuts without fat in a pan and then let them cool. I had the pecorino rubbed when I was shopping.
- Wash basil, dry with paper towel. Pluck the leaves from the branches, chop them up with a chopping knife and place in a tall mixing bowl. Chop up the cooled pine nuts with the chopping knife and add to the basil in the mixing bowl. Likewise the pecorino, pepper and salt. Peel the garlic cloves, just cut them into small pieces with a knife and add them as well.
- Mix the ingredients well with a spoon and then let the flavors come together for an hour or two. - Only then did I divide the mixture into three jam jars and add enough olive oil to cover everything with oil.
- The pesto can be consumed immediately. A day's rest is still very good for him. And in the refrigerator it should be stable for up to six weeks in a sealed glass covered with oil.
