Pesto sauce 💚

Separate the basil leaves, clean and dry them well.

Weigh the pine nuts (in this case I added some cashews because I did not have enough pine nuts, you can also use other nuts such as pistachios or walnuts) and peel the garlic. It is convenient to remove the germ of the garlic (central part) to prevent it from repeating.

We cut the cheese. I did not have parmesan cheese and I used semi-cured sheep cheese, it is not the original recipe but I think the result is very similar.

Once we have all the ingredients, we put them in the blender glass together with the EVOO and blend. It is better to add the oil as we need it until we get the consistency we like the most.

With these quantities it makes about 8 servings. What I have done is to keep it in small jars and freeze them for later use. It is convenient to pour a layer of EVOO on top to prevent it from oxidizing over time. It is also a good idea to use a plastic ice cube tray and take them out as needed.

May the Italians forgive me if I have made some nonsense with the recipe! But for me the result is great! Perfect with pasta, salads and pizzas 😍.