Ingredients
- 2 cloves of garlic
- 25 g pine nuts, browned
- 50 g basil leaves
- 100 ml olive oil
- 80 g chopped parmesan cheese
- salt, pepper
Preparation
1. Peel the garlic and cut into pieces, chop up with the pine nuts in the Quick Cut.
2. Successively put the basil leaves with olive oil and Parmesan in the Quick Cut and finely chop. Season to taste with salt and pepper.
Tip
- Tastes excellent with pasta or on toasted white bread.
- Covered with a layer of olive oil, the pesto will keep in the fridge for several days.
This recipe has been tested and approved by AMC.
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