The perfect pesto for all green Pesto FOODMONSTAS: fresh, creamy and classic, made with basil, pine nuts, Parmesan and olive oil. It works with pasta, bread, vegetables and anywhere a bright green pesto is needed.
3 bunches fresh basil, about 60–80 g basil leaves, washed and patted dry
80 g Parmesan and/or Pecorino, finely grated
125 ml extra virgin olive oil
1 pinch of sea salt
1 pinch freshly ground black pepper
PREPARATION
Toast the pine nuts briefly in a dry pan until golden, then let them cool slightly. Peel the garlic cloves and roughly chop them.
Crush the pine nuts and garlic in a mortar until a creamy paste forms.
Add the salt and basil leaves, then crush everything into a green paste.
Work in the Parmesan or Pecorino and olive oil until the pesto is creamy. For the quick version, briefly blend everything in a mixer. Blend only in short pulses so the pesto does not get warm or bitter.
Season with salt and a little pepper.
Spoon the pesto into a clean jar, cover the surface with a little olive oil and seal well. Store in the refrigerator and use within a few days. For longer storage, freeze in portions.
This basil pesto is the perfect pesto for all green Pesto FOODMONSTAS, for example Pesto Animals with spaghetti snails, fusilli turtles and pasta snakes.
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