Liguria
Pesto alla Genovese
Ingredients
- 25 g Pijnboompitten
- 50 g Basilicum
- 1 clove Knoflook
- 100 g Parmesaanse kaas
- 2 dl Olijfolie
Instructions
- 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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