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Knubbel-Basilikum sauce



  • 2 cups tightly packed basil leaves
  • 1 cup parmesan cheese, grated
  • 1/4-1/2 cup olive oil
  • 2 cloves garlic

NOTE: Pesto depends on the quality of the ingredients: use fresh basil, real Parmesano Reggiano, good extra virgin olive oil and fresh garlic!


  • Put all ingredients, except 1/4 cup oil, into food processor & blend until smooth, adding last 1/4 cup oil gradually if necessary.
  • Serve on spaghetti, mamaligia (polenta), rye bread, grilled fish, etc.
  • Pesto freezes well if you omit the cheese. Defrost in microwave, add cheese and enjoy.

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