Follow these steps for perfect results
basil
fresh
parsley
leafy part
garlic
peeled
pine nuts
Parmesan cheese
finely shredded
olive oil
salt
pepper
ground black
Combine basil, parsley, garlic, and pine nuts in a blender.
Turn on the blender and gradually add olive oil.
Puree until the mixture is finely blended.
Add Parmesan cheese, salt, and black pepper.
Blend briefly until a thick paste forms.
Transfer the pesto to a jar.
Cover the jar for later use, or freeze in ice cube trays.
Use individual cubes as needed.
Expert advice for the best results
Toast pine nuts for enhanced flavor.
Use high-quality olive oil for best results.
Adjust garlic amount to taste.
Everything you need to know before you start
5 minutes
Yes, can be made several days in advance.
Dollop on top of pasta or spread on bread.
Serve with pasta, gnocchi, or bruschetta.
Use as a marinade for chicken or fish.
Such as Sauvignon Blanc or Pinot Grigio
Discover the story behind this recipe
A staple of Italian cuisine, often associated with summer and fresh ingredients.
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