Pesto sauce
Servings: 4 people
Ingredients
- 40 g Basil leaves approx 2 bunches
- 50 g Pine nuts
- 50 g Parmesan not grated
- 1 pcs Garlic clove
- 100 ml Olive oil or less
- salt and pepper
Instructions
- Roast the pine nuts quickly over high heat in a dry pan. Stir all the time and stop raosting when light brown
- Put the pine nuts on a plate in the freezer for a couple of minutes to cool down
- Add the basil, garlic clove, pine nuts and parmesan into a mixer and mix quickly for a few seconds.
- Add the wanted level of olive oil (start with 50ml if you are unsure), salt and pepper and mix again for a few seconds. Make sure you add enough salt. The sauce gets diluted with the pasta so it needs to be tasty.
Notes
You can keep the sauce in the fridge for max 1 week