Tacohuaco

Pesto

DipsFoundation recipesItalian cuisineSauces

10 minutes

Ingredients

Yields 100 ml

  • 1 bunch basil
  • ¼ bunch parsley
  • 1 clove garlic
  • 3 teaspoons sunflower seeds  roasted
  • 20 g Parmesan cheese
  • 50 g olive oil
  • salt
  • freshly ground black pepper

You will need

  • blender or food processor

Directions

  1. Pick basil and parsley leaves (only good ones, without black spots and not too wilted), wash them and roughly chop.
  2. Peel and roughly chop garlic.
  3. Grate Parmesan.
  4. Mix basil, parsley, garlic, sunflower seeds, Parmesan cheese, olive oil using a blender or a food processor until all bigger chunks are chopped. It shouldn’t be too smooth and creamy either: it’s nice when pesto has a rustic texture.
  5. Season with salt and pepper.

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