John Myers
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Red Basil Pesto
The perfect red basil pesto recipe with a picture and simple step-by-step instructions.
- 30 g Red basil
- 1 tuber Chinese garlic
- 80 ml Olive oil
- 30 g Parmesan
- 50 g Pine nuts
- 50 g Sea salt fine
Preparations
- Wash basil and spin dry – then finely chop – peel and finely chop the garlic bulb – roast pine nuts in a pan until they have a fine smell and color – then chop very finely
preparation
- Grind the chopped basil, chopped garlic, chopped pine nuts and salt in a mortar very finely until a fine paste is formed – gradually add the Parmesan and continue to mortar – finally, 2/3 of the olive oil is stirred in
- Fill the pesto into small portion glasses – do not fill the glasses completely, because a thin layer of the remaining olive oil is now on top
practical advice for “single” households
- I have been collecting the empty little jam jars from the hotels for many years … in these little jars I fill my pesto (is exactly 1 portion) and then freeze it … so I always have it exactly throughout the winter the required amount of pesto on hand … in this way the large pesto glass doesn’t “go to waste” in the fridge for ages (because I’m the only one in the house who likes pesto) and I don’t have to dispose of anything because it has been stored too long. ..
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