Wash the basil and blend it in a food processor with all the other ingredients, continuously adding a little oil until smooth.
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If you chill the oil beforehand for about thirty minutes with Fresco, the pesto will remain bright green.
With Fresco you can...
SHOCK FREEZE: you can make a surplus of pesto, especially in the summer when basil has a particularly intense flavour, shock freeze it with Fresco and then keep it in the freezer for up to 8-10 months. In that case it is advisable to divide the pesto into single-portion silicone muffin moulds so you can thaw only the amount you need.
- Pesto shock freezing time with Fresco: 50 minutes (in ice cube moulds, about 1 cm thick)
To thaw the basil pesto, take out of the freezer the required amount and thaw it with Fresco's controlled thawing function at 15°C.
- Pesto thawing time at 15°C with Fresco: 60 minutes (about 1 cm thick)