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Basil Pesto

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Basil Pesto

The perfect basil pesto recipe with a picture and simple step-by-step instructions.

  • 1 bunch Basil
  • 0,5 Fresh lime
  • 1 Clove of garlic
  • 40 g Pine nuts
  • 150 ml Olive oil
  • Salt
  • 50 g Parmesan
  1. Pluck the basil leaves. Wash the lime, grate the peel finely. Squeeze the lime. Peel off the garlic and chop roughly. Roast the pine nuts in a pan until golden brown. Put the olive oil with garlic and a little salt, lime juice and zest, roasted pine nuts and basil in a blender and puree to a paste. Finely grate the Parmesan and stir into the paste. Pour the pesto into a mason jar. Shelf life in the refrigerator 3-4 weeks
Dinner
European
basil pesto

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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