Preparation | Cooking | Start to finish |
---|---|---|
10 min. | 5 min. | 15 min. |
1 | Put 150 g pine nuts in a pan without any oil. Dry roast briefly over high heat, stirring frequently. Set aside. | |
2 | Peel 1 garlic clove, remove the green shoot and chop. Pick the leaves off the 3 bunches basil. | |
3 | Pour the juice of 1 lemon, zest, 4 tablespoons olive oil and 2 g vitamin C on the leaves. | |
4 | Mix to get a basil puree. | |
5 | Add pine nuts, garlic, 100 g Parmesan (Parmigiano Reggiano) grated, 5 tablespoons olive oil salt and pepper... | |
6 | ... and mix again until you obtain the texture of a thick puree. Do not hesitate to adapt the quantity of olive oil, more or less, the important thing is to obtain the desired texture. | |
7 | checking seasoning | |
8 | Store in the fridge in a closed jar. |