Pesto II.

Last Updated on December 14, 2024

Another variant of the well-known Italian sauce. It is great both for pasta and for seasoning various vegetable salads.

Ingredients:

100 ml of rapeseed oil 50 ml of olive oil 40 g of basil leaves 30 g of whole parmesan 20 g roasted pine nuts 1 pk garlic clove 1 tbsp lemon juice salt

Procedure:

1. Grate the Parmesan cheese, chop the peeled garlic
2. Place the dry roasted pine nuts, grated Parmesan, garlic, canola oil and basil leaves in a bowl
3. Mix everything together and blend to a paste with an immersion blender
4. Season the pesto with lemon juice and salt to taste

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