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Momo's Pesto

updated

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Ingredients for 1 servings:

  • 1 bunch of basil
  • 1 handful of arugula (optional)
  • 50 g pine nuts
  • 50 g Parmesan
  • 2 cloves garlic
  • 100 ml olive oil
  • 1 pinch of salt
  • 1 pinch(s) black pepper

Instructions

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

according to the Montignac method

Wash the basil and arugula, drain, roughly chop, and place in a tall measuring jug or plastic bowl. Grate the Parmesan cheese and add it to the measuring jug along with the whole pine nuts and the oil. Peel the garlic and press it into the pesto mixture. Add salt and pepper and blend with a hand mixer (not for too long!) until smooth. Finally, transfer everything to a preserving jar and refrigerate. Tip: To make the pesto last longer, cover it with olive oil after each use to preserve the basil’s wonderful green color.

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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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