Pesto

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(4-6 personen)

50 gr gepelde walnoten
1 geperst teentje knoflook
50 gr verse basilicum
1 1/4 dl olijfolie
1-2 eetlepels citroensap
60 gr versgeraspte Parmezaanse kaas of pecorino
zout, peper

Rooster de walnoten in een droge koekenpan lichtbruin en laat ze afkoelen.
Pureer de walnoten en de knoflook (in een keukenmachine of met een
staafmixer).
Voeg de basilicum en 2 eetlepels olie toe en pureer tot een glad mengsel.
Voeg de rest van de olijfolie toe doe de pesto over in een kom en roer de kaas
erdoor.
Breng de pesto met zout en peper op smaak.
Pesto kan onder een laagje olie 2 weken in de koelkast worden bewaard.
U kunt de pesto ook invriezen.