Basil Pesto Without a Mortar

Ingredients

• 100 g pine nuts
• 200 g basil
• 4 Garlic cloves
• Sea salt
• 200 g freshly grated Parmesan (or Pecorino)
• 300 ml olive oil

Instructions

1. 1.

   Toast the pine nuts in a dry pan over low heat until lightly browned. Remove and let cool.

2. 2.

   Rinse the basil, shake off excess water, and pluck the leaves from the stems.

3. 3.

   Peel the garlic and combine it with the toasted pine nuts, a pinch of salt, the basil, Parmesan, and olive oil in a blender. Add more olive oil if needed to achieve a creamy consistency. Taste and adjust seasoning with salt. Transfer the pesto into canning jars, covering the surface with a thin layer of olive oil.