Pesto alla genovese

Ingredients

• 4 bunches basil
• 3 Garlic cloves
• 100 g pine nuts
• 50 g grated Parmesan
• 100 ml olive oil
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash basil, shake dry and pluck leaves from stems. Peel garlic and finely chop.

2. 2.

   First rub garlic and pine nuts in a mortar, then add basil and continue rubbing well.

3. 3.

   Then mix in cheese, salt, pepper and gradually stir in olive oil.

4. 4.

   Store tightly covered with a bit of oil to keep the pesto fresh for several weeks in the refrigerator.