Use this basil pesto recipe as a base for other pesto sauces. It will stay good in the fridge for 2-3 weeks.
3 Tbsp pine nuts
2 Cups cleaned basil leaves
¼ or a bit more grated Parmesan cheese
Salt to taste
1 clove of garlic
½ Cup extra virgin olive oil
Blend garlic, pine nuts, basil leaves olive oil, salt, and parmesan cheese together. Add more olive oil if needed. Your cream pesto sauce with basil is ready. You can also freeze this sauce.
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