Homemade basil pesto
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ingredients
2 cups fresh basil (leaves) 1 clove garlic 30 g dry roasted pine nuts 30 g parmesan cheese 60 ml olive oil salt, pepper black pepper lemon juice (a few drops)
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If you grow basil at home, this is an easy pesto recipe that you can make and store in the fridge. It will keep for several weeks.
1.
Place the garlic, dry roasted cooled pine nuts for flavour and chop thoroughly in a kitchen electric chopper or blender.
2.
In batches, add the basil, rinsed under water and thoroughly towel-dried. If the leaves are clean, there is no need to rinse them. The basil must not be wet so that the pesto lasts as long as possible and does not spoil.
3.
Add the olive oil gradually. Stir briefly so that the basil doesn’t turn bitter and lose its green colour. Finally, add grated Parmesan cheese, a few drops of lemon juice, salt, pepper and mix.
4.
Transfer the pesto into a resealable container. Use a little olive oil as a preservative and pour it over the surface of the pesto. Close with a lid and refrigerate.
5.
Serve on spaghetti, toasted bruschetta, fish, risotto, etc. Enjoy!
