Pesto from basil

Pesto from basil

Do to Pesto of fresh basil, parmesan, pine nuts and olive oil. In Italy it is widespread sauce for paste, pizzas or lasagnas, however often with it the chunk of ciabatta or focaccia smear, from above put is thin cut as the standard sheet, ham of the pro-clown and crowns sandwich snow-white slice of fresh mozzarella.

Ingredients:
2 glasses of leaves of basil
1/2 glasses of grated parmesan
1/4 glasses of pine nuts
1/2 glasses of olive oil
1 garlic glove
salt pinch

Leaves of basil to touch, wash and dry on kitchen towel.
Remember, than is fresher, leaves that are younger and purer will be more tasty it will turn out pesto.
To put basil leaves, grated parmesan, pine nuts in the food processor, the cleared garlic glove, salt, to pour olive oil.
To process everything to homogeneous mass. It is possible to store ready pesto sauce in the refrigerator week, only in the closed jar, certainly.

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