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Pestos & Spreads
Servings: 4
Preparation time: 30 minutes
Di culty: very easy
Ingredients:
• 60 g pine nuts
• 50 g Parmesan cheese
• 50 g pecorino cheese
• 4 garlic cloves
• 1 bunch of basil
• 150 mL olive oil (plus olive oil to top up)
Preparation:
First weigh the cheese and nuts. Roast
pine nuts in a small pan (without oil) until
golden brown for 10 to 12 minutes, stirring
constantly. Please stay close, the pine nuts
can burn quickly. Let it cool on a plate.
Crumble Parmesan and Pecorino into the
jug of the ThermoBlend Elite and then
crush them on speed 10. Finely chop garlic
and add to the jug with the washed and
dry-spotted basil leaves. Add roasted pine
nuts and fi nely chop them using the pulse
button. Then stir in the olive oil. Fill pesto
in clean, resealable glasses. Fill up to the
brim with oil and seal them or serve them
straight away with fresh pasta.
Pesto
Genovese
35