INGREDIENTS
100 g basil leaves
50 g pine nuts
2 garlic cloves
60 g of Parmesan cheese powder
250ml olive oil
INSTRUCTION
To Prepare:
• Basil is washed and drained under running water.
• Olive oil contains 2-3 tablespoons separately and the finished pesto. Fill when saving.
• Glass containers to be stored are sterilized with hot water and then wiped dry.
Cooking:
1. Put the blade in the cooking container and put all ingredients except parmesan cheese. Block the inlet and grind at 0 degrees / 10 seconds / speed 8.
2. Organize the ingredients with a special spatula, add parmesan cheese, and crush the ingredients. Mix well at 0 degrees / 10 seconds / speed 3.
3. Put the finished pesto in a container and add 2-3 tablespoons of olive oil. Pour over the top.