Pesto
Serves : 4 people
Preparation : 15 minutes
Ingredients
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2 tbsp of Parmesan
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2 pods of garlic
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20 leaves of basil
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2 tbsp of olive oil
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2 tbsp of pine nuts
Instructions
Remove the germ from the garlic clove and place it in the bowl of a food processor, along with the pine nuts and some nice, washed and dried basil leaves.
Add the Parmesan and a little oil, then start blending while gradually adding the olive oil until you achieve a smooth, even paste.
Season with salt and pepper to taste, and add a little water and olive oil if the pesto seems too thick.
You can store the pesto in the refrigerator for 3 or 4 days, as long as the olive oil completely covers the basil. To keep it longer, you can also freeze it by pouring it into an ice cube tray, so that you end up with small cubes that you can use as needed.