May be frozen. Quick and easy to prepare.
Mary's pesto recipe
Just serve it at room temperature with pasta or gnocchi for exemple. Pesto keeps well when frozen too. Put it in ice cubes and, just take it out from the freezer a few hours before use.
- 60 g Parmesan cheese
- 40 g Pine nuts
- 200 g Olive oil
- Sea salt
- 4 Garlic cloves
- 100 g Fresh Basil leaves
- Step 1 Wash the basil, pick the basil leaves and dry them out. Mix the leaves with the pine nuts, the parmesan cheese and the peeled garlic in an electric blender for a few seconds. Add the oil and the salt and mix some more. Taste and adjust the seasoning. Personally I don’t use much salt as the parmesan cheese is already quite salted.
- Step 2 You may store the pesto in the refrigerator several days.