Pesto alla Genovese

1. 1

   Rinse and pat dry the basil leaves, then mince.

2. 2

   For the garlic, you can either mince a clove or use garlic paste from a tube.

3. 3

   Mix all the ingredients together, and it's done.

4. 4

   It will keep for 1-2 weeks if stored in a jar (or other container) in the fridge.

5. 5

   Fresh basil goes bad quickly, so I really recommend storing it in a lot of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.