Basil Pesto recipe - how to make Pesto in a mixer

Basil Pesto recipe - how to make Pesto in a mixer
Recipe for 4 servings (about 900g)
(330kcal/100g)
Ingredients:
70x Basil, twigs (400g)
2 tsp Salt (13g)
5x Garlic, clove (25g)
6 tbsp Pine nuts (80g)
10 tbsp Parmesan, grated. (120g)
250ml Olive oil (250g)
6x Ice cubes (70g)
Preparing method:
Remove the Basil leaves from the twigs and add them into a mixer or tall container (if you are using a handheld mixer).
Peel the garlic and add it to the basil.
Add Salt, pine nuts, olive oil and the ice cubes.
Mix the ingredients until you get a paste, don’t mix too long otherwise the pesto will turn bitter (max. 1min).
After mixing add the parmesan and mix everything with a spoon.
Fill the pesto into jars and cover it with olive oil.
If you want to keep your pesto longer, fill the pesto into closeable plastic bags and store them in the freezer.
Notice:
The Parmesan can be left out to get a vegan pesto.
The ice cubes will cool the pesto during the mixing, so it doesn’t turn bitter.
Pesto can be added to many dishes, of course pasta, potatoes, salad sauces, on bread or with vegetables.
Preparation time: 20min
Start to Finish: 20min
Shelf life:
The pesto can be kept for 2 weeks in the fridge in an airtight jar or you can freeze it in closable plastic bags for about 6 months.
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[@matthiasvonweymarn3694]

Looking good :9