Wineshark Cooking Class - Snails Pesto 香草田螺汁

Ingredients (for 4):

• Olive oil - 60 ml
• Fresh basil - 15 g
• Pinenut - 1 tbsp
• Garlic - 1 clove
• Salt - 1/4 tsp
• Parmesan cheese - 10 g

Procedures:

1. Toast the pinenuts at low heat until slightly golden brown.

2. Smash the pinenuts finely.

3. Cut the basil and garlic finely, then add to the pinenuts. Add olive oil, season with salt and add grated Parmesan cheese.