2 small cloves of garlic
50g pine nuts
100ml olive oil
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.