Prep time: 5 min Total: 5 min
Ingredients
-
2 tbsp
Pine nuts
-
2 pcs
Garlic cloves
-
50 g
Parmesan
-
1 Bunch
Basil
-
120 g
Olive oil
-
1 Pinch
Salt
Equipment
- ESGE Zauberstab M 200 (hand blender)
Instructions
- 1.
Lightly brown the pine nuts in a pan.
- 2.
Transfer to a tall container, add the garlic and basil, and chop with the hand blender (Zauberstab).
- 3.
Then add the grated Parmesan, olive oil and salt, and blend briefly until you have the typical pesto consistency.
- 4.
Pour over freshly cooked pasta and enjoy!
Notes
The pesto also keeps without any problem for a few weeks in the fridge, as long as it is covered with olive oil and stored in an airtight container.
