2 cups of fresh basil leaves
2 large cloves of garlic
3/4 cup of grated Parmesan cheese
1/2 cup of nuts
2/3 cup of olive oil
2 cups of fresh basil leaves
2 large cloves of garlic
3/4 cup of grated Parmesan cheese
1/2 cup of nuts
2/3 cup of olive oil
Chop the basil
Mince the garlic
Place the basil, cheese, garlic, and nuts in a blender container
Blend until a creamy paste forms by slowly adding the olive oil, beating well
If it's too thick, add some warm water tablespoons (of soup) and blend again
Store in an airtight glass container with a layer of oil on top
Close tightly
It can be stored in the refrigerator for up to 3 months or frozen for up to 5 months
Serves 1 2/3 cups
NOTE: With this recipe, you can flavor salads (as suggested above), pizzas, or even make the famous spaghetti al pesto.
