Pesto alla Genovese

Course Side dish
Cuisine Italian
Servings 200


  • 25 g Pijnboompitten
  • 50 g Basilicum
  • 1 clove Knoflook
  • 100 g Parmesaanse kaas
  • 2 dl Olijfolie


  • Roast the pine nuts in a dry frying pan until golden brown and let them cool. Remove the basil leaves from the stems.
  • Mix the basil and the garlic. Put the olive oil and pine nuts in the food processor and turn into a fine pasta. Then stir in the Parmesan cheese.
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