Pesto sauce for the winter

The recipe for Pesto sauce first appeared on the pages of a book about the gastronomy of Liguria in 1863. But Italians are sure that this recipe has been known since the times of Ancient Rome. Note that to prepare the classic homemade Pesto sauce, you need a marble mortar and wooden pestle.

1. Calories
   558,55 kcal
2. Protein
   8,1 gram
3. Fat
   57,66 gram
4. Carbohydrates
   2,72 gram
5. ~ Time
   30 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Basil

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   2 bunch = 160 g
2. Garlic

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   2 cloves = 10 g
3. Cedar nuts

   ---

   
   60 g
4. Parmesan

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   1.5 cup = 120 g
5. Olive oil

   ---

   
   300 ml = 300 g
6. Salt

   ---

   
   to taste

Steps:

1. 
   Rinse the basil leaves thoroughly under running water. Place them on a dry cloth to dry completely. Peel the garlic. No extra water is needed for preservation. If using chunky Parmesan, grate it finely ahead of time.
2. 
   Prepare classic pesto sauce. Place basil leaves, garlic, 3/4 of the pine nuts, and half of the Parmesan cheese into a chopper or blender. Add olive oil and puree until smooth.
3. 
   Make homemade preserves. Place the finished pesto sauce in a saucepan and place on the stove. Add remaining cheese and pine nuts. Bring to a boil over medium heat. Continue simmering the pesto for another 5 minutes. Transfer to sterile jars and seal.
4. 
   Store the pesto prepared according to the recipe for the winter in the refrigerator or in a cool place.