Ruccola pesto-Ruccola pesto

Ingredients for Ruccola pesto-Ruccola pesto

Instructions for Ruccola pesto-Ruccola pesto

To prepare the Ruccola pesto-Ruccola pesto recipe, please follow these instructions:

Blend the pine nuts, basil, garlic and cheese into a smooth mass. The amount of garlic is largely a matter of taste. Experiment a bit to position, but remember that the flavor is enhanced if pestoen gets to pull a little before serving. Omit one cheese, put the amount of pine nuts up. Add olive oil in a thin beam, while blending it. Add a little water to a suitable consistency.

Season with a little salt (beware-the cheese Eisen also) and freshly ground pepper.

Can hold approximately 1 week in the refrigerator.