Basil Pesto

Sub-Zero Wolf Gourmet Recipes UK

Yields2 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins

DifficultyBeginner

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Preparation Method
1

Preparation:
Heat a small skillet over medium heat, add the pine nuts and toast them. Shake the pan often, until they are golden brown and fragrant, 3 to 5 minutes.

Place the oil in the blender, followed by the basil, toasted pine nuts, garlic and salt. Select MANUAL/LO and blend, gradually increasing the speed. Once all ingredients are incorporated, add the cheese and butter.
Makes about 250 ML.

Blender setting is MANUAL.

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Ingredients

 125 ml Toasted pine nuts
 125 ml Extra Virgin Olive Oil
 750 ml Tightly packed torn fresh basil leaves
 2 Garlic Cloves, roughly chopped
 2.50 ml Kosher Salt
 125 ml Grated Parmesan-Reggiano cheese
 30 ml Unsalted Butter, softened

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Category,

[cooked-sharing]

Ingredients

 125 ml Toasted pine nuts
 125 ml Extra Virgin Olive Oil
 750 ml Tightly packed torn fresh basil leaves
 2 Garlic Cloves, roughly chopped
 2.50 ml Kosher Salt
 125 ml Grated Parmesan-Reggiano cheese
 30 ml Unsalted Butter, softened

Directions

Preparation Method
1

Preparation:
Heat a small skillet over medium heat, add the pine nuts and toast them. Shake the pan often, until they are golden brown and fragrant, 3 to 5 minutes.

Place the oil in the blender, followed by the basil, toasted pine nuts, garlic and salt. Select MANUAL/LO and blend, gradually increasing the speed. Once all ingredients are incorporated, add the cheese and butter.
Makes about 250 ML.

Blender setting is MANUAL.

Basil Pesto