Green basil 1 bunch
Garlic 4 cloves
Nuts 50 g
Grated parmesan cheese 50 g
Olive oil 100 g
White wine vinegar 1 tablespoon
1. A decent bunch of basil (if young - with stems, if stems are firm - only leaves), grind into blender with garlic and nuts.
2. Sprinkle a little and use a working blender to add a thin trickle of olive oil - the sauce will lighten. The amount of oil depends on the desired consistency of sauce
3. At the end add a tablespoon of good vinegar and cheese. A couple of seconds and the sauce is ready.
4. I make pesto from any greens and with any nuts, it is possible and without cheese, but I necessarily add vinegar by analogy with the Georgian phali.http://eda.ru/recepty/sousy-marinady/pochti-klassicheskij-pesto-50521