hemp leaf

Basil - Grass Pesto

switch to metric units
bunch of basil
035 oz
grass (without the stems of course)
0.35 oz
3.5 oz
pine nuts
2.45 oz
finely grated parmesan cheese
cloves of garlic
1 cups
olive oil

Dry the pine nuts and roast them in a pan, then let them cool. Crumble the grass up finely and sweat it in the butter at a very low temperature, then let it cool as well. Mince the pine nuts, grass butter, plucked basil leaves, and garlic cloves with a grinder, food processor, or hand blender until it turns into a grass-green mash. Add the finely grated parmesan cheese and make it into a paste by adding the olive oil. Add salt and pepper to taste.

Tip: Pesto keeps longer in a glass, covered with a layer of olive oil!