Pesto

Ingredients

• 1 large pot of fresh basil (about 50 g), leaves only
• 2–3 tbsp pine nuts
• 1 small clove of garlic
• ½ cup finely grated parmesan
• 1 dl good quality olive oil (adjust according to consistency)
• Finely grated rind of ½ lemon
• A little lemon juice (optional, to taste)
• Salt
• Freshly ground black pepper (optional)

Do this:

- Lightly toast the pine nuts in a dry frying pan until golden and fragrant. Let cool slightly.
- Put basil, pine nuts, garlic and parmesan in a mortar or blender.
- Gently whisk or mix until everything just comes together.
- Add the olive oil a little at a time until the pesto has the desired consistency.
- Stir in lemon zest and possibly a little lemon juice.
- Season with salt and possibly a little black pepper.

Tip

– If you want milder garlic: boil the garlic clove quickly in water before using it.
– Dilute the pesto with a little pasta water if you serve it with fresh pasta.
– Do not mix too hard, the pesto should be vibrant and green