Pesto: Difference between revisions
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Created page with " Other recipes | Pasta recipes Not tried yet. == Pesto == === Ingredients === * 50g fresh basil leaves (roughly one large bunch, packed). * 50g finely diced Parmesan (or Parmigiano-Reggiano). * 30g pine nuts (lightly toasted if you want extra depth). * 1 to 2 cloves of garlic (peeled). * 100ml extra virgin olive oil. * A pinch of coarse sea salt. === Directions === * Put 30ml of the oil and the rest of the ingredients into the food mi..." |
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== Pesto == | == Pesto == | ||
=== Ingredients === | === Ingredients === | ||
* | * 25g fresh basil leaves (roughly one large bunch, packed). | ||
* | * 25g finely diced Parmesan (or Parmigiano-Reggiano). | ||
* | * 15g pine nuts (lightly toasted if you want extra depth). | ||
* 1 | * 1 cloves of garlic (peeled). | ||
* | * 50ml extra virgin olive oil. | ||
* | * 1ml coarse sea salt. | ||
=== Directions === | === Directions === | ||
Revision as of 20:29, 11 September 2026
Not tried yet.
Pesto
Ingredients
- 25g fresh basil leaves (roughly one large bunch, packed).
- 25g finely diced Parmesan (or Parmigiano-Reggiano).
- 15g pine nuts (lightly toasted if you want extra depth).
- 1 cloves of garlic (peeled).
- 50ml extra virgin olive oil.
- 1ml coarse sea salt.
Directions
- Put 30ml of the oil and the rest of the ingredients into the food mixer.
- Pulse until the parmesan is grated.
- Drizzle in the olive oil until a green paste is achieved.
Add 15ml per portion of cooked pasta.
