One of the wonders that Italian gastronomy offers us is pesto sauce, an authentic delight that is prepared with fresh basil leaves, garlic cloves, pine nuts, parmesan cheese and olive oil.
Pesto sauce comes from the Liguria region, and in some areas of Italy they make it with variants, for example in Sicily they add dried tomatoes and call it pesto rosso. It is an especially fresh sauce because it is not cooked, it is prepared raw, and it is important to choose the freshest basil leaves possible.
In addition to being used to season pasta dishes, pesto sauce is a dressing that is very good for salads with tomatoes, to spread on toast, to accompany meats or to make pizzas.
>25 grams of fresh basil
>2 medium cloves of garlic
>150 ml cup of olive oil
>200 grams of parmesan cheese
>A handful of pine nuts
>A pinch of salt
We clean the basil leaves. And we crush them together with the garlic cloves, the pine nuts and a pinch of salt.
We have to get a paste to which we will gradually incorporate the olive oil. Ideally, it should be neither very solid nor very liquid.
We add the parmesan cheese and stir. And to finish we correct the salt and oil if necessary.
To preserve the sauce, we put it in a glass container, cover it and keep it in the refrigerator.
Difficulty: easy
Time: minutes
Servings: 6
Caloric intake: 384 (per 100 grams of sauce)
