> Recipes > Basil

Basil pesto

Basil pesto

PT15M

1
Blanch the basil in salted boiling water, then refresh in iced water. Squeeze excess water and blitz in a blender with the ice
  • 200g of basil leaves
  • 30g of ice
2
Add the pine nuts, garlic, salt and extra virgin olive oil and blend
  • 50g of pine nuts
  • 1/4 garlic clove
  • 3g of salt
  • 150g of extra virgin olive oil
3
Finally, stir through the cheeses and use. Alternatively, store in an airtight container in the fridge for up to 3 days
  • 30g of pecorino, grated
  • 50g of Parmesan, grated

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  • Basil pesto

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