Pesto sauce recipe

Tear the basil leaves from the branches and wash them well.

Finely chop the drained basil.

Roast the peanuts in a pan for 2-3 minutes.

Finely grate the parmesan.

Grind the garlic.

If possible, crush all ingredients except Parmesan in a mortar, if not possible, pass them through the robot until they are mashed and mashed.

Add parmesan and olive oil little by little to the mixture and keep mixing.

When all the ingredients are homogenized, your sauce is ready.

You can store it in a tightly closed jar in the refrigerator. Enjoy your meal…