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  • 4 garlic cloves
  • 40-50 fresh basil leaves
  • 5g salt
  • 50g pine kernels
  • extra-virgin olive oil
  • 50g freshly grated reggiano parmesan

Put the basil leaves, the garlic and the salt into a mortar and grind into a paste.

Add the pine kernels, and slowly add oil whilst grinding. Incorporate the parmesan to get a homogenous sauce.

[recipe by Antonio Carluccio]

recipes/mains/pesto.txt · Last modified: 2009/05/29 11:26 by christian