Sauceby RobinImported from the web
Basil Pesto
VegetarianGluten-free
A vibrant green pesto bursting with the fragrant notes of fresh basil and rich Parmesan, balanced by toasted pine nuts and a hint of garlic.
Sauceby RobinImported from the web
A vibrant green pesto bursting with the fragrant notes of fresh basil and rich Parmesan, balanced by toasted pine nuts and a hint of garlic.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
50gPine nutsToast 50g pine nuts in a coated pan over medium heat without any fat for about 3 minutes, until golden and fragrant. Be careful, as they can burn quickly.
70mlOlive oil
50gBasilPine nuts
1 cloveGarlic
¼ tspSalt
¼ tspBlack pepperBriefly wash 50g basil in cold water, then thoroughly pat them dry with kitchen paper. Peel and roughly dice 1 clove garlic. Place the dried Basil, 70ml olive oil, the toasted Pine nuts, the diced Garlic, ¼ tsp salt, and ¼ tsp black pepper into a tall mixing beaker. Purée finely using an immersion blender or food processor.
50gParmesanSaltFold the freshly grated 50g parmesan into the pesto. Season with additional Salt to taste.