I was waiting for some time to see the basil grown and to make this delight in the most natural style.
Now it was its time.

  • 1/2 clove garlic
  • 1 big bouquet o fresh basil
  • 2 tablespoons pine nuts (optionally toasted)
  • 50g grated Parmesan cheese
  • 1/2 cup olive oil
  • juice of a half lemon
  • 1 teaspoon salt
  • 1 pinch of freshly ground black pepper

  1. Keep only the basil leaves and wash them well with cold water.
  2. Mix all ingredients with a blender.
That's all! It can be kept for a week in the fridge in a closed jar  or it can be frozen up to 6 months.
 When I have made this recipe, my new bread was just cooled, so I have eaten slice by slice with pesto and I simply couldn't stop.


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