Pesto Genovese- Enno's Kitchen

Servings: a jar of app. 300 g 


  • 70 g parmigiano reggiano  
  • 20 g basil (fresh)
  • 50 g pine seeds 
  • 150 g olive oil 




1. Roast the pine seed in a hot pan. Be careful that they do not burn. 


2. Using mortar and pestle, make a paste from the roasted pine seeds. 


3. Add basil, olive oil, pine seed paste and the parmigiano in the food processor and mix until you have a smooth paste.