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50 min

fresh-and-flavorful-mashed-potatoes (1).


  • 2 Groots basil cones

  • 200 g of Parmesan cheese

  • 75 g pine nuts

  • 2 garlic cloves

  • a pinch of salt




  1. We clean and dry the basil leaves, taking care not to break any leaf.

  2. Peel and cut the garlic cloves vertically. We remove the germ.

  3. We toast the pine nuts in a pan (without oil).

  4. We cut the Parmesan into pieces and add it to the container where we will blend together with the other ingredients but we will only use a third of the olive oil.

  5. Once there are no pieces of pine nuts left, we will add the rest of the oil and beat just to integrate the oil.


Watch out! If we blend too much, the pesto will heat up and cook. That will result in a poor quality pesto.


Tip: we can put the pesto leftovers in an ice cube tray. When it is well frozen, move it into a zip bag. To defrost, leave in the fridge or at room temperature.

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