Classic green basil pesto

Ingredients

• 100 g green basil
• 120–150 ml of olive oil
• 30–40 g Parmesan cheese
• 20–30 g pine nuts
• 1-2 garlic cloves
• salt
• freshly ground black pepper

Cooking

Step 1

Remove the toughest parts of the stems from the basil, chop the greens. Peel, crush and chop the garlic.

Step 2

Grate the parmesan on a fine grater, lightly fry the nuts in a dry frying pan over medium heat.

Step 3

Place the basil with garlic and a pinch of salt in a mortar or blender and begin to grind, gradually adding oil in small portions.

Step 4

Then add the nuts and grind the resulting mixture again, pouring in all the remaining oil.

Step 5

Add the grated Parmesan to the pesto, season with salt and pepper. Store pesto in a sterilized jar in the refrigerator for up to a week.