Who wants to cook in the heat? Make a large bowl of pasta for the family with a great basil pesto according to a traditional Italian recipe.
Pesto is great for warm pasta as well as cold salad. When you store it in a resealable glass in the fridge, you will always take it with a clean spoon and always re-fill the top with olive oil, it will last for months. Since I really did well in the garden this year, we serve pesto three times a week. Try it too.
2 handfuls fresh basil
Small cup of olive oil
1 to 2 tablespoons Parmesan
3 to 4 garlic cloves
Salt and pine nuts
How to do it:
Fry the pine nuts in a frying pan. Roughly chop the dried and dried basil and gradually spread with salt in a stone or ceramic dome. If you want to save work and mix in a robot, set a low speed, otherwise the mixture may acidic. Add the garlic and slowly pour in the olive oil. Finally, add the nuts and grated Parmesan cheese. Anyone who wants to can chop nuts first.