Steps
- 1
In a mixture jar take garlic cloves and almonds and blend it coarsely, then slowly add basil leaves and olive oil and blend it into a smooth paste.
- 2
Then add salt, parmesan and a little more olive oil, blend nicely and transfer it into a sterilised jar, add lots of olive oil and store.
- 3
This pesto keeps well in the fridge for 8-10 days.
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