Quick Genoa Pesto

Ingredients

• 50 g Pine nuts
• 2 bunch basil (ca. 100 g)
• 2 Garlic cloves
• 100 g Parmesan
• 8 tbsp olive oil
• Salt
• freshly ground pepper

Instructions

1. 1.

   Toast the pine nuts in a dry pan without fat until golden yellow.

2. 2.

   Wash the basil, shake off excess water and pluck the leaves from the stems. Peel and halve the garlic cloves.

3. 3.

   Grate the parmesan finely. Pulse the basil, pine nuts and garlic in a food processor. Gradually add the olive oil while blending.

4. 4.

   Transfer the herb cream to a bowl and fold in the parmesan. Season the pesto with salt and pepper.