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Pesto alla Genovese

Zutaten für 10 Personen

4 Zehe(n) Knoblauch
50 g Pinienkerne
1 TL Salz
120 g Basilikum
50 g Pecorino
80 g Parmesan
1 TL Pfeffer schwarz
250 ml Olivenöl

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Zubereitung

A A Rezept download

1

Fertig

Knoblauch in feine Würfel schneiden und mit dem Salz und den Pinienkernen in einem Mörser zerstoßen. Basilikum hacken und dazugeben. Alles so lange zerreiben, bis eine cremige Masse entstanden ist.

Die Käsesorten fein reiben und dazugeben. Zum Schluss Pfeffer und Olivenöl dazugeben. In Weckgläser füllen und fest verschließen.

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