Fresh basil leaves and olive oil, preferably extra virgin olive oil, garlic, pine nuts and parmesan cheese are the basis of the world famous pesto sauce. Traditionally, the classic pesto is prepared in a marble mortar, grinding the ingredients with a wooden pestle, but nowadays not all housewives have such a mortar, so the blender comes to the rescue, with which you can prepare pesto – a miracle of Italian cuisine.
- green basil – 180 grams
- olive oil – 300 ml
- pine nuts – 70g
- parmesan – 100 g
- garlic – 2 cloves
- ground black pepper – ½ tsp.
- lemon juice – 1 tsp.
- coarse salt – 1 tbsp.
To prepare the sauce, we need basil leaves, they need to be well washed and dried.
Put garlic and roasted pine nuts in a blender, grind until smooth for 10 seconds.
Add the basil leaves and chop, but do not whisk for too long.
Gradually add the olive oil, 1 tsp. lemon juice and finely grated Parmesan, mixing quickly until smooth. Be sure to taste the sauce, if your cheese is salty, add less salt to the sauce, to taste.
It is not necessary to mix the sauce for a very long time.
If you want to keep the sauce longer, add 2 tsp of lemon juice and put the sauce in sterilized jars and close with sterilized lids, then put the jars in boiling water for 10 minutes.