Preparation Time: 10 minutes / Makes: 75g of pesto
Ingredients
- 25g Parmesan cheese
- 40g basil
- 50g pine nuts
- 1 garlic clove, crushed
- 50ml extra virgin olive oil
- a pinch of salt
Method
- Place all the ingredients into a blender.
- Blend into a smooth paste.
Notes
For an easy meal idea, remove the stalks from four Swiss brown mushrooms. Smear a teaspoon of pesto into each of the mushroom caps, rack an egg into each cap and bake in the oven for 15 minutes at 200°C.