Pesto is typical sauce from Italy, specifically from Liguria region, Genoa that usually called Pesto Genovese. It goes well for pasta, pizza, or even as a dip. Classic pesto is made using basil leaves but sometimes I like to add spinach or kale to make it greener. If you can't find pine nuts, alternatively you can use almond or sunflower seeds
Ingredients:
- 3 cups fresh basil leaves
- 1/4 cup toasted pine nuts or almond
- 1/4 cup parmesan cheese
- 1/4 cup olive oil
- 2 cloves of garlic
- a tbsp of lemon juice
- salt to taste
Blend all ingredients in a food processor or blender until smooth. Pour the pesto in a jar, cover with few table spoons of olive oil the cover with the lid. It will stay in fridge for a week
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