Pesto genovese

Name: Pesto genovese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 SERVINGS
Cuisine: Italská kuchyně
Ingredients: 2 cloves of garlic; 50 g of parmesan; 50 g of fresh basil; 30 g of unroasted unsalted pine nuts (you can replace them with walnuts or shelled sunflower seeds); 70 ml of olive oil; Salt; Pasta

(0)

20 min

Quick

Jíme zdravě

Ingredients

Price per portion:CZK 25.20

INGREDIENTS

Select all ingredients

Garlic 2 stroužky česneku

Parmesan 50 g parmazánu

Fresh basil 50 g čerstvé bazalky

Pine nuts 30 g nepražených nesolených piniových oříšků (můžete nahradit vlašskými ořechy nebo loupanými slunečnicovými semínky)

Extra virgin olive oil 70 ml olivového oleje

YOU WILL ALSO NEED

Pasta Těstoviny

You probably have at home

Salt Sůl

Preparation method

Ingredients overview

INGREDIENTS

2 cloves of garlic
50 g of parmesan
50 g of fresh basil
30 g of unroasted unsalted pine nuts (you can replace them with walnuts or shelled sunflower seeds)
70 ml of olive oil
Salt

YOU WILL ALSO NEED

Pasta

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 whole mixture until smooth using a hand blender.

Serve 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.

Chef's tip

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