Herb pesto for pasta salad

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Toast the pine nuts in a pan. Wash the herbs and chop them coarsely. Place one third of the basil and olive oil in a pacotizing® beaker. Process once with the Coupe Set knife without overpressure, repeat this process twice until all the herbs are finely chopped. Add the pine nuts and salt, mix all the ingredients together and pour into a pacotizing® beaker.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours.
(3) When needed pacotize® at normal pressure.

For the pasta salad, mix the pesto with cooked pasta, mozzarella, cherry tomatoes, grated Parmesan and grated Gouda.

Recipe by Wouter Veldman