Recipe

Use Within a Week

INGREDIENTS

100g basil

100g marjoram

100g chervil

100g oregano

2 small cloves of garlic

50g pine nuts

150g parmesan

100ml olive oil

Salt

Pepper

Allergens are marked in bold

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step 1

Step 1

Wash the fresh herbs well and pat dry. Finely grate the parmesan and put all the ingredients into a blender.

step 2

Step 2

Blend well for several minutes. If the pesto is too dry, add a little olive oil. Heat the preserving jars to 120°C with Steam added using NEFF CircoTherm®.

step 3

Step 3

Set the jars to dry and pour in the pesto. It will keep for at least 7 days in the fridge.

NEFF CircoTherm

We suggest: NEFF CircoTherm®

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