Filter
Reset
Sort ByRelevance
RENE1959
Pesto Genovese
Italian pesto of pine nuts, garlic, basil, olive oil and Parmesan cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Grate the Parmesan cheese. Remove the basil leaves from the twigs.
-
Put the pine nuts, garlic, pinch of salt, the basil and the oil in a high cup and puree with the hand blender until pesto.
-
Season with pepper.
Blogs that might be interesting
-
30 minSide dishsaffron, dry white wine, butter, olive oil, shallot, garlic, flour, cream, white asparagus, almond shavings, butter,grilled white asparagus with saffron sauce
-
20 minSide dishorange, pod, olive oil, spring / forest onion, sherry, White wine, demi crème fraîche, honey, fresh fresh mint,pea pods with orange and mint
-
45 minSide dishfennel tubers, olive oil, lemon juice, oil, Planed Pecorino Romano (cheese),fennel with pecorino
-
5 minSide disharugula, grilled artichoke in oil, cremaceto balsamic, roasted pine nuts,rucola salad with artichoke and balsamic vinegar
Nutrition
235Calories
Sodium7% DV175mg
Fat35% DV23g
Protein10% DV5g
Carbs1% DV2g
Fiber4% DV1g
Loved it