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Basil Pesto

Basil pesto recipe

  • 50 g pine nuts
  • 3 – 4 bunches basil (approx. 75 g)
  • 2 – 3 cloves of garlic
  • salt (possibly coarse sea salt)
  • 100 ml cold-pressed olive oil
  • 50 g grated pecorino or Parmesan
  • freshly ground black pepper


  1. Lightly roast the pine nuts in a dry pan. Pluck the basil leaves from the stems, peel the garlic cloves.
  2. Set up the blender. Chop the pine nuts, basil and garlic for at least 1 min. at the lowest setting together with 1 tsp. salt and half of the olive oil.
  3. Gradually add the cheese, then pour in the remaining oil. Season with salt and pepper.

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