preparation: 20min | difficulty:
© 2010 Tony El Batal
serving portion: 4 persons
ingredients
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- 1 large handful washed basil
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- 1 clove garlic
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- 30g pine nuts
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- 60g parmesan, grated
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- 1 cup extra virgin olive oil
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- salt to taste
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directions
- Using the food processor chop basil, garlic and pine nuts.
- Move this mixture to a bowl; Add the Parmesan and salt.
- Shorten the mixture by pouring the oil gradually and stirring carefully until you get a cream.
tips
- Best accompanied with pasta.
- This sauce also works well with chicken, fish filet and sandwich spread.
- Preparing previous batches of pesto sauce and keeping it in the fridge will allow you to prepare a last minute meal
. - You can use double portion of the Parmesan if Pecorino is not available.
reference
- Translated from “La Sante sur la Table”.
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