Classic pesto sauce with basil

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for making the sauce. Basil take only green, purple - this is a completely different kitchen. The most delicious oil for this sauce is Extra Virgin.

2. Step 2:

   

   Divide the nuts into two parts. Leave one and fry the other in a frying pan. Toasted nuts will give the sauce flavor, and raw ones will give a creamy structure. Fry the nuts on the lowest heat, stirring them, for about 5 minutes. They should become ruddy.

3. Step 3:

   

   Grate the parmesan on a fine grater.

4. Step 4:

   

   Cut off the leaves of the basil. The stems are too hard, they may not break through with a blender. Rinse the leaves thoroughly under running water, and then dry well. I used a special dryer for greens, if you don't have one, then blot them with a towel. Make sure to do this, excess moisture will give the sauce an unpleasant watery appearance.

5. Step 5:

   

   Take a large bowl, put the dried leaves in it. Peel the garlic clove and cut into pieces in a bowl to the leaves. Add toasted and raw nuts.

7. Step 6:

   

   Add grated parmesan and salt.

8. Step 7:

   

   Chop all the ingredients with an immersion blender. Alternatively, you can scroll them in the shredder. Italian women grind pesto in a mortar, but we will still take advantage of the benefits of civilization. While chopping, pour in the olive oil in portions. You can add more or less of it, depending on the desired consistency.

9. Step 8:

   

   Chop the sauce to the desired thickness. If you plan to add it to pasta, then it should be more liquid, if used as a spread on bread, it should be thicker with large pieces.

10. Step 9:

    

    Either use the finished sauce immediately, or put it in a glass jar with a lid. To prevent it from spoiling, pour a couple of tablespoons of olive oil on top. Store the pesto in the refrigerator.