Pesto

TIP: When making pesto you can use almonds which are a nice replacement for pignoli (pinenuts).

Pesto is a sauce originating in Genoa – northern Italy.

1 large bunch of basil
3 medium cloves of garlic
one small handful of raw pine nuts or almonds
3/4 cup Parmesan cheese (freshly grated please!)
extra-virgin olive oil
1 teaspoon of coarse salt

The traditional preparation asks for a mortar with a pestle, but you can use a food processor or a blender.  The basil leaves are washed, dried, placed in the mortar (blender, food processor) with garlic and coarse salt, and crushed to a creamy consistency. The pine nuts are added and crushed together with the other ingredients. When the nuts are well-incorporated into the “cream”, add the grated cheese and olive oil. Mix manually. Keep in the refrigerator in a jar or Tupperware cover with a bit of olive oil. You can also freeze it.

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