Buy all ingredients right below the recipe
INGREDIENTS
- 2 cloves of garlic
- 50 g Parmesan
- 50 g fresh basil
- 30 g unroasted unsalted pine nuts (you can substitute with walnuts or peeled sunflower seeds)
- 70 ml olive oil
- Salt
YOU WILL ALSO NEED
- Pasta
METHOD
- 1Prepare a tall blending container. Peel the garlic and place it into the prepared container. Then grate the Parmesan on a fine grater and add it to the container. Next, add 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.
- 2Serve the finished pesto immediately. Alternatively, store it in a well-sealable jar and keep it in the refrigerator, where it will last for 1–2 weeks.
Tip
Instead of an immersion blender, use a mortar and pestle to crush all ingredients. Serve the finished pesto with cooked pasta, Parmesan shavings, and fresh basil.
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The author of the photograph is Marie Bartošová