Original Italian Pesto sauce recipe

Wash and dry the basil leaves very well.

Peel 2 cloves of garlic

Toast the pine nuts in a frying pan over medium heat for five minutes until the colour changes slightly and they begin to release a toasted aroma.

In a blender or food processor, add the oil, and garlic and grind until you have a homogeneous mixture without any visible pieces of garlic.

Add the oil, pine nuts, salt, and parmesan cheese and grind until a homogeneous paste is formed.

Gradually add the basil and if necessary add a little oil. Grind to a creamy consistency, neither too liquid nor too thick.

Transfer to a container, if you are going to store it, put a light layer of olive oil on top to prevent it from oxidising. Enjoy!