Pesto Without Garlic

Name: Pesto Without Garlic
Total time: 900 s
Ingredients: 5 1/3 cups fresh basil leaves (about 150 grams); 3/4 cup grated Parmesan cheese (about 75 grams); 1/2 cup pine nuts (about 75 grams); 2/3 cup extra virgin olive oil (about 150 grams)

lacucinadibuba @lacucinadibuba

Lugano

Today I tried making Genovese pesto, but without garlic (I hope the Genovese will forgive me!). Since I didn't have a mortar and pestle at home, I used a blender, and the result was very fragrant and flavorful. The basil leaves came from the two plants we planted in a pot on our balcony in March. Enjoy!

lacucinadibuba @lacucinadibuba

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Ingredients

15 minutes

5 1/3 cupsfresh basil leaves (about 150 grams)
3/4 cupgrated Parmesan cheese (about 75 grams)
1/2 cuppine nuts (about 75 grams)
2/3 cupextra virgin olive oil (about 150 grams)

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Steps

15 minutes

1

Clean the fresh basil leaves to remove any dirt or impurities. I used water to make sure there were no insects.
2

Pour the olive oil into a container, add the pine nuts and Parmesan cheese. Blend until smooth.
3

Add the basil leaves last and blend for two to three minutes. The result should be a mixture that isn't too runny, with small granules. Transfer to a jar and, if needed, store in the refrigerator for about two to three days.