Butter mixtures and spreads

Pesto

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

280 g basil fresh
300 g olive oil
10 g garlic
40 g roasted pine nuts
8 g salt

Recipe preparation

(1) Put a third of the basil and olive oil in a pacotizing® beaker and process once with the 2-blade knife of the Pacojet Coupe Set, without overpressure.
Repeat the process 2 more times until all the basil and olive oil are used. Mix all the ingredients. Pour into a pacotizing® beaker, close the lid and label.
(2) Freeze at −20 °C for at least 24 hours.
(3) If necessary, pacotize® once with normal pressure

Pacojet settings

Mode: Pacotizing®
Pressure settings: Normal pressure
Number of automatic repetitions: 1
Jet®-Mode suitable: yes