Basil Pesto

Ingridiens

60g basil

30g pine nuts

15g garlic

30g parsely

40g Parmesan cheese

100g olive oil

salt, black pepper

Preparation

Pluck the basil leaves, wash and pat dry.

Roast the pine nuts without adding oil and let them cool down.

Blend all ingredients together in a blender.

he pesto will keep for a long time if you cover it completely with olive oil after pouring it into a clean glass.

Enjoy.