Basic recipe for pesto (NEW)


30 g pine nuts
40 g Parmesan
2-3 cloves of garlic 'Therador'
2 bunches basil 'Baristo® Grande'
100 ml olive oil


Dry roast pine nuts in a pan until golden brown. Finely grate 40 g of Parmesan. Roughly chop the cloves of garlic. Pluck and roughly chop the leaves of 2 bunches of basil (Baristo Grande). Finely blend 100 ml of olive oil and the rest of the ingredients in a large container. Season with salt and pepper. Keep the pesto in a closable jar in the fridge.


Enjoy your meal!