Preparation

• step 1

  Put 80g Parmesan cheese into the main pot and put on the measuring cup

• step 2

  Grind the materials at 15sec/REV 10

• step 3

  Add 80g fresh basil leaves

• step 4

  Add 30g pine nuts, 1 piece of garlic and 150g extra virgin olive oil

• step 5

  Put on the measuring cup and chop the materials at 20sec/REV 7

• step 6

  Clean the pot wall with a scraper

• step 7

  Pour a layer of extra virgin olive oil on the surface of the pesto to prevent oxidation

• step 8

  Place the sealed jar into a refrigerator for refrigeration