photo credit: Stephanie Suter
Pesto is a sauce which originated in Genoa in the Liguria region of Nothern Italy. It's a perfect accompaniment for bread and pasta, among others. If you're planning to try out this Italian sauce then here's how:
Yield: 4 persons
- 1 large bunch of Basil
- 3 large garlic
- 60 grams grated Parmesan cheese
- 50 grams pinion
- 10 ml Olive oil
1 Rinse the Basil leaves, pat dry and chop them finely.
2 Peal the large garlic and crush them using a mortar and pestle.
3 Add the Parmesan and the pinion, crush them together with the garlic.
4 Add the olive oil and the salt, mix well.
5 Pour the pesto in a jar and use it within 24 hours.
6 Serve with your desired pasta or bread.