Homemade Pesto Genovese

1. 1

   Wash the basil leaves and pat dry.

2. 2

   I usually spread them out on a newspaper and dry them in the shade after washing.

3. 3

   Roast the pine nuts or walnuts in the frying pan.

4. 4

   Place the roasted pine nuts or walnut, garlic, parmesan cheese, and salt into a food processor, and blend.

5. 5

   Next, add half of the olive oil.

6. 6

   Blend some more.

7. 7

   Once it becomes somewhat smooth, add the basil leaves in 3 batches and blend with each addition.

8. 8

   Once the basil leaves have been chopped finely, add the remaining olive oil and blend continuously until smooth.

9. 9

   Once it becomes the same smooth texture as the photo, it's done!

10. 10

    Store it in a container.

11. 11

    Pour a little bit of olive oil on top to prevent oxidation.

12. 12

    Since it can be stored in the freezer, I usually take out a little bit to store in the freezer.

* Per serving · 4 servings · Values may vary.

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