|Preparation||Cooking||Start to finish|
|17 min.||5 min.||22 min.|
|1||Put 150 g pine nuts in a pan without any oil. Dry roast briefly over high heat, stirring frequently.
|2||Peel 1 garlic clove, remove the green shoot and chop. Pick the leaves off the 3 bunches basil.||10 min.|
|3||Pour the juice of 1 lemon and 4 tablespoons olive oil in a blender (always the liquid part in first), then add pine nuts, garlic, basil, 100 g Parmigiano reggiano (Parmesan) grated, salt and pepper.||2 min.|
|4||Blend, adding a thin stream of olive oil gradually until it produces a fairly thick paste, something like the consistency of jam.
Your pesto is ready. If you are not going to use it right away, put it in a sealed jar in the fridge, where it will keep for several days.
|5||Appreciate pesto at its best on plain pasta, with a few shavings of Parmesan: a pure delight.|
For 300 g : 13.13 €
|Pine nuts: You can check-out other recipes which use it, like for example: Spinach and ricotta ravioli, Crunchy salad, ... All|
|Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Tomato feuilleté with pesto, Genoese croque-monsieur, Crispy rolls with chicken and leek, Meatballs, Gratin of purple artichokes, ... All|
|Olive oil: You can get more informations, or check-out other recipes which use it, for example: Stuffed artichokes au gratin, Bolognaise lasagne, Feta and spinach brik pie, Quiche Bretonne, Chorba, ... All|
|Basil: You can check-out other recipes which use it, like for example: Italian toast, Quick flaky pizza, Spaghetti with mussels and basil, Sushi, Fine multi-tomato tart, ... All|
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