Light Pesto

Ingredients

• 20 g pine nuts
• 2 Garlic cloves
• 3 tbsp white beans (canned)
• 2 tbsp olive oil
• 3 bunches basil
• 25 g parmesan (1 piece)
• Salt
• Pepper

Instructions

1. 1.

   Roast the pine nuts in a dry pan until golden brown.

2. 2.

   Peel and roughly chop the garlic.

3. 3.

   Rinse the beans under cold water, drain well.

4. 4.

   Add the pine nuts, beans, and garlic to a tall container with olive oil and pulse briefly with an immersion blender.

5. 5.

   Wash the basil, shake off excess moisture, pluck leaves, and roughly chop.

6. 6.

   Add the chopped basil to the blended mixture and pulse again briefly.

7. 7.

   Grate the parmesan finely and stir in. Season with salt and pepper. Use immediately or transfer to a screw-top jar and refrigerate. The pesto keeps for 2–3 days in the fridge.