Bestes Pesto?

self-made…

for about 4 persons, production time approx. 15 min

• mortar, min Diameter 20 cmthe heavier, the better, without you need not start
• 1 pinch sea salt
• 1 toe garlic
• 50 g pine nuts
• 100 g basil leaves, plucked, without stem
• 150 ml olive oil, extra virgin
• 50 g Parmegiano Reggiano, grated

and of course everything as fresh as possible…

Peel the garlic cloves and cut into very fine cubes. (Tip: Whoever only likes a touch of garlic halves the toe and rubs the mortar inside with the cut surfaces.)
Process the salt and finely chopped garlic in the mortar to a creamy consistency. At best, move the ram circularly in the interior of the mortar.
Place the pine cores gradually in portions into the mortar and rub.
Now the basil leaves are on the line. They are also added to the mortar in small portions in succession.
Place the grated Parmesan gradually into the mortar and continue to stamp. The mass should have a creamy consistency.
While one hand continues to stamp, the other hand slowly pours the olive oil in a thin jet into the mortar. If everything is well connected, the pesto is ready.