Pesto Genovese
A simple classic of Italian cuisine, pesto is wonderful with all
types of pasta. While it‘s traditionally made with a mortar and
pestle, blending it in the Personal Blender is a great shortcut
that doesn’t sacrifice quality.
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SERVINGS
Makes about 1 cup
PREP IN
10 MIN.
INGREDIENTS
- 2½ oz. Parmesan cheese, diced
- ¼ cup toasted pine nuts
- 1 tightly packed cup fresh basil leaves
- 1 clove garlic, chopped
- ½ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper to taste
HOW TO MAKE IT
- Add the Parmesan, pine nuts, basil, garlic, oil, and generous pinches of salt and pepper to the blender jar. Cover tightly with the lid, and place the blender jar on the blender. Select the Pulse setting and turn the knob back and forth several times to blend the pesto until the desired consistency is reached.
- Scrape the pesto into a bowl and season with more salt and pepper to taste. Serve on bread, over pasta, or stirred into soups or stews.
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