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Pesto alla Genovese
Print Recipe
Course
Side dish
Cuisine
Italian
Servings
200
Ingredients
1x
2x
3x
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.