Pesto basil sauce

Pesto basil sauce
Makes: 4 porties
Prep time:
Total time:
  • 30 gr pine nuts
  • 1 clove of garlic
  • 50 gr fresh basil
  • ½ tspn sea salt
  • 60 gr Parmesan cheese
  • 75 gr olive oil
  1. Grate the cheese and remove the basil leaves from the stems.
  2. Toast the pine nuts until golden in a dry pan.
  3. Peel and chop the garlic.
  4. In a pestle and mortar or a kitchen blender, mix the garlic and sea salt.
  5. Add the basil leaves and mash until smooth.
  6. Add the toasted pine nuts and mash until smooth.
  7. Add the grated cheese and pour in the olive oil to create an smooth emulsion.
  8. Season to taste with salt (if needed) and pepper.
Stuff to know
The flavour of the pesto depends on the flavour and quality of the cheese and oil you have used.
The name ‘pesto’ means ‘mashed’, since it is traditionally made with a pestle and mortar.
Do not over season the pesto since the cheese will already be salty.
Pour in the oil gradually so the pesto can absorb the oil.
Replace the basil with rocket and the pine nuts with walnuts.