Chop the herbs, grate the Parmesan cheese.
Roast the pine nuts in a pan without fat.
Emulsify all ingredients with a mortar (or in a tower blender).
Fill the herb pesto into screw-top jars and refrigerate.
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Servings: 3.0 (servings)
Chop the herbs, grate the Parmesan cheese.
Roast the pine nuts in a pan without fat.
Emulsify all ingredients with a mortar (or in a tower blender).
Fill the herb pesto into screw-top jars and refrigerate.