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Genovese Basil Pesto

Name: Genovese Basil Pesto
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Italian
Ingredients: 70 g pine nuts; 37 sprigs basil; 2 cloves garlic; 60 g Parmesan; 1 pinch fine salt; 120 g olive oil; black pepper

Shared by CookAdapt · written for Monsieur Cuisine

Your Monsieur Cuisine does 10 of 20 min for you

⁦20 min⁩Prep

⁦5 min⁩Cook

Per serving · estimated

296 kcal7 g Protein3 g Carbs29 g Fat

No Monsieur Cuisine? Adapt it to your machine

≈ 4 servings (estimate)

Quantities

Ingredients

Instructions

Monsieur Cuisine · 5Toast the pine nuts · Blend the ingredients · Scrape down and blend · Add the oil +1

By hand · 2Let cool · Jar the pesto

Toast the pine nuts

Put 70 g pine nuts and 10 g olive oil into the mixing bowl. Sauté 8 min / 120 °C / speed 1, with the lid opening left open to let steam escape, until the pine nuts are golden and fragrant.

SautéTime08:00Temp.120°Speed1

Let cool

Let the pine nuts cool for 10 min in the open mixing bowl.

By hand

10 min

Blend the ingredients

Wash and dry 37 sprigs of basil, pick off the leaves and add them to the pine nuts. Peel 2 cloves of garlic and add them. Remove the rind from 60 g Parmesan, cut it into 2 cm cubes and add it with 1 pinch of fine salt. Close the lid and blend 20 sec / speed 9.

BlendTime00:20Speed9

Scrape down and blend

Scrape down the sides of the mixing bowl with the spatula and push the mixture to the bottom, then blend again 20 sec / speed 9.

BlendTime00:20Speed9

Add the oil

Scrape down the sides of the mixing bowl and push the mixture to the bottom. Add 110 g room-temperature olive oil, close the lid and mix 1 min / speed 5.

MixTime01:00Speed5

Season

Add black pepper to taste, close the lid and mix 6 sec / speed 5. Taste and adjust the seasoning.

MixTime00:06Speed5

Jar the pesto

Transfer the pesto to a sterilized jar and seal it.

By hand

Step 1, as written for the Monsieur Cuisine

SautéTime08:00Temp.120°Speed1

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