To make pesto like in Genoa, Italy, you will need basil, pine nuts, parmesan cheese, salt, garlic, and olive oil. Blend the basil, pine nuts, parmesan, and 1/4 cup olive oil for 30 seconds. Then add a clove of garlic and 1/2 teaspoon salt and blend for 10 more seconds. The pesto can be frozen in plastic containers covered with olive oil to preserve its taste and health benefits.

1. PESTO
HOW TO MAKE
LIKE A GENOVESE ABROAD

2. YOU WILL NEED
A Basil Plant Parmigiano Pine Nuts
Sea Salt Garlic Olive Oil

3. One plant of basil is
usually enough for
making two cups of
pesto.
Fresh Basil Only Please - No Boxed Basil

4. SHREDGround half scone of Parmigiano Reggiano (or Pecorino Sardo stagionato if you can
find it) and put it in a cup
PESTO
101

5. NOW BLEND
IT'S AMAZING
Smell the scent
FOR 30 SECONDS
MAX POWER
BLEND
Add first the basil, then a fistful of pine nuts, the
Parmigiano and 1/4 cup of olive oil.

6. NOW
add some
GARLIC
(if you want)

7. TAKE HALF TEASPOON OF SALT
H A L F
T E A S P O O N
PUT IT IN THE BLENDER ALONG WITH THE GARLIC
NO MORE THAN THAT.

8. 1 0 S E C O N D S
just 10...
B L E N D F O R

9. READY TO
IT IS NOW
EAT
How to make your pesto last?
The best way to keep your pesto sauce
tasteful and healthy is to pour it into a plastic
bucket, cover it with olive oil and freeze it
right away. You can use the amount you want
each time you want.