Homemade Pesto

Ingredients

• 100 g Pine nuts (toast in the oven)
• 3 clove(s) Garlic cloves (roast with the pine nuts)
• 60 g Fresh basil leaves (washed and dried)
• 50 g Grated Parmesan (freshly grated)
• 120 ml Extra virgin olive oil (for blending and the preservation layer)
• 1 tsp Salt (to taste)
• 0.5 tsp Ground black pepper (to taste)

Instructions

1. Toast the pine nuts and garlic

   Preheat the oven to 180°C (fan forced). Spread the pine nuts on a baking sheet, add the whole garlic cloves, drizzle lightly with olive oil. Bake for 8 minutes until lightly golden.

   Time: PT8M

   Temperature: 180°C

2. Let cool

   Remove the sheet from the oven and let the pine nuts and garlic cool completely at room temperature.

   Time: PT5M

3. Wash and dry the basil

   Rinse the basil leaves under cold water, spin gently in a salad spinner or pat dry with a clean towel. Weigh about 60 g of leaves.

   Time: PT5M

4. Blend the pine nuts, garlic, parmesan and basil

   In the blender bowl, add the cooled pine nuts, roasted garlic cloves, grated parmesan and basil. Blend for a few seconds until a coarse paste forms.

   Time: PT2M

5. Add the olive oil

   Gradually pour 120 ml of olive oil while blending on medium speed until a smooth, homogeneous consistency is achieved.

   Time: PT2M

6. Season the pesto

   Add salt and pepper to taste, blend an additional 10 seconds.

   Time: PT1M

7. Package the pesto

   Transfer the pesto into previously sterilized glass jars. Pour a thin layer of olive oil on the surface to limit oxidation, seal tightly.

   Time: PT3M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

3 g

Fat

20 g

Fiber

1 g