Pesto sauce
Pesto sauce is one of the most popular Italian sauces. It is based on fresh basil, olive oil, cheese and nuts. Making pesto at home is easy, all you need is a food processor.
Adjust servings in the full version
Pick the basil leaves from the tough stems. Wash the leaves well, shake off excess water and spread them on a towel to dry, or use a salad spinner. The leaves must be completely dry.
Toast the shelled nuts in a dry frying pan over medium heat until lightly golden, stirring constantly so they do not burn. Immediately transfer them to a clean, dry bowl; they will keep cooking if left in the hot pan.
Peel the garlic and chop coarsely. Wash the lemon, dry it and remove the zest. Grate Parmesan or other hard cheese on a fine grater.
Put the basil, garlic, lemon zest, nuts and grated cheese in a food processor. Add the juice of a whole lemon, then salt and pepper. Process at medium speed, gradually pouring in the olive oil, until smooth and moderately thick.
Pesto is very versatile: serve it with meat or poultry, spread it on sandwiches, bake fish or vegetables with it, or toss it with pasta.
Pesto should be stored in the refrigerator. For long-term storage, pesto can be frozen in ice cube trays (as long as you used olive oil) or put into small jars and topped with olive or other vegetable oil to prevent air from entering. Bon appetit!