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FRESH PESTO

num_pax

4

temps

15 min.

pesto_groots_recipe

INGREDIENTS

2 BASIL CONES GROOTS

200 GR. PARMESAN CHEESE

75 GR. OF PINIONS

2 CLOVES GARLIC

A PINCH OF SALT

EXTRA VIRGIN OLIVE OIL

PREPARATION

  1. Clean and dry the basil leaves well, being careful not to break any leaves.

  2. Peel and cut the garlic cloves in half vertically. Remove the germ.

  3. Toast the pinions in a frying pan (without oil).

  4. Chop the Parmesan, add 1/3 of the olive oil and grind it together with the rest of the food and .

  5. Once there are no pieces of pine nuts left, add the rest of the oil and beat just to integrate the oil.

Watch out! If we over whisk the pesto it will heat up and cook. This will result in a poor quality pesto.

HACK: Put the leftover pesto in an ice cube tray and leave it in the freezer. Once it is well frozen, we move it to an airtight bag so that it is well preserved.

To thaw it, we leave it in the refrigerator or at room temperature.

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