Recipe: Simple Homemade Pesto

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

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

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®.

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