5 nov 2009


2 bunches basil
100 grams of pine nuts
1 / 2 cup extra virgin olive oil
1 clove garlic
1 teaspoon salt
100 grams of parmesan
chili pepper

Take the basil leaves and wash them, let them drain. Put the pine nuts and olive oil in a blender, add garlic and Parmesan cheese, basil leaves salt and pepper, continue to whisk until until become a cream.(before you blend the basil, place a cube of ice in the blender, is a counsel to keep the pesto green).

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