Pesto Genovese

4 SERVINGS

Rychlovka

Buy all ingredients right below the recipe

INGREDIENTS

2 cloves of garlic
50 g of Parmesan
50 g of fresh basil
30 g of raw unsalted pine nuts (can be replaced with walnuts or peeled sunflower seeds)
70 ml of olive oil
Salt

YOU WILL ALSO NEED

Pasta

INSTRUCTIONS

1
Prepare a tall mixing container. Peel the garlic and place it in the prepared container. Then grate the Parmesan on a fine grater and add it to the container. Next, add the basil, pine nuts, olive oil, 20 ml of water, and salt to the container and blend the entire mixture until smooth with an immersion blender.
2
Serve the finished pesto immediately. Alternatively, store it in a well-sealed jar and keep it in the refrigerator, where it will last 1–2 weeks.

Tip

Instead of an immersion blender, use a mortar and pestle to crush all the ingredients. Serve the finished pesto with cooked pasta, Parmesan shavings, and fresh basil.

Jíme zdravě

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