Homemade pesto not only smells delicious but is also really healthy: It is rich in vitamin A, vitamin C, calcium, iron and antioxidants. The olive oil used and the pine nuts add heart-friendly unsaturated fats.
The ingredients you need are:
- a bunch of basil,
- fresh Parmesan cheese,
- good olive oil,
- cloves of garlic and
- pine nuts.
Traditionally, the ingredients are pounded in a mortar. However, you can also use a crusher or blender. The basil is blended together with the garlic, nuts and Parmesan, then the olive oil is added – until a creamy mixture is formed.
You can store your pesto in a well rinsed jam jar. We recommend that you always add a layer of olive oil on top. This way, your pesto won’t turn an unsightly brown and will last longer.
By the way, instead of basil you can also use wild garlic, or a red pesto with sun-dried tomatoes, but about that another time.
Wrap the remaining parmesan in your beeskin. This also keeps the cheese fresh for a long time.