Homemade Pesto Recipe

INGREDIENTS

100g basil

100g marjoram

100g French parsley

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.