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Basil pesto.

Who doesn't love this green beauty? And let's be honest - it doesn't get any faster - 5 minutes and the pesto is ready. Even the pasta takes longer to be cooked al dente. Alternatively, the pesto tastes great with grilled halloumi, mixed with some greek yogurt as a dip or on freshly baked bread. There are no limits for your creativity.
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Prep Time: 5 minutes
Servings: 2 people


  • Food processor


  • 100 g olive oil
  • 50 g basil leaves
  • 30 g almonds
  • 30 g grated parmesan
  • 1 big garlic clove alternatively, use two small ones
  • 1/4 tsp. salt


  • If, as in our case, you use the basil from the garden: wash it briefly, throw it into the salad spinner and then let it dry completely for a short time. You never know.
    Then pluck the leaves from the stems and transfer them to a tall container. Add almonds, garlic and about 75g olive oil, puree it coarsley.
  • Add the remaining olive oil and the grated parmesan. Add the right amount of salt and finito.