Undoubtedly, one of the most traditional and delicious sauces in Italy is the Basil Pesto, but thanks to the immigrants who came from that land it was installed in our customs. It is perfect for summer, because it is quick to make at home and also goes with everything, especially with pasta, but also with vegetables and even with sandwiches, as many love.

It is a true classic, vegan and very tasty, for unexpected visitors and for any day of the week that we feel like it.

Here are the ingredients in this exquisite sauce and the step by step of all its preparation:

Ingredients

• 1/2 cup peeled walnuts
• 3 cloves of garlic
• 3 cups basil leaves
• 1/2 cup shredded cheese
• 1/2 cup olive oil
• Salt and pepper to taste

Preparation:

• We start by using a processor and mix together the basil, walnuts, garlic cloves and grated cheese.
• Without stopping mixing, add olive oil, salt and pepper to taste. Continue mixing until the desired consistency is reached.
• Basil pesto is finally ready to use with pasta, veggies, or sandwiches!

Tips o Consejos

• If there is leftover sauce, it can be stored in the freezer in a jar with a lid. We recommend adding a little olive oil on top, to prevent it from turning black.
• Due to lack of time we usually use a processor, but if we have a mortar it would be ideal.
• Another good tip for keeping basil leaves in the freezer: Wash, dry, and place them whole in an airtight bag. As we need them, remove them and let them thaw, drying them well before using.
• Another very practical way to keep basil in good condition for our sauces is to place the leaves in the bucket, add a little olive oil and leave it in the freezer. In this way, we will have the basil cubes ready for our meals.