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Alright, don’t linger, let’s approach this authentic pesto genovese (basil sauce) menu with 8 materials which are absolutely easy to receive, and we have to process them at the very least through 9 methods. You should shell out a while on this, so the resulting food could be perfect.

Ingredients - Authentic Pesto Genovese (Basil Sauce):

1. Need 35 grams Fresh Basil
2. Give 45 grams for Pine nuts
3. Need 15 grams for Garlic
4. Require 20 grams Pecorino Romano (grated) or Parmesan
5. Need 100 ml of Extra virgin olive oil
6. You need 1/2 tsp Lemon seasoning
7. Get 1 tsp each (substitute for the lemon seasoning: Krazy Salt or salt & black pepper)
8. Get 1 - (Optional) Cashew nuts, walnuts etc…

Authentic Pesto Genovese (Basil Sauce) start cooking:

1. Wash the basil and pat any moisture off well with a paper towel. Roast the pine nuts in a pan until they get slightly browned.
2. Blend the basil, pine nuts, and garlic in a blender♬ When smooth, add ✿ (Pecorino Romano, extra virgin olive oil, lemon seasoning) and your favorite nuts etc…and blend until smooth.
3. The sauce is ready when smooth.
4. [Preserving method 1] It only stays good for about 1 week in the refrigerator, so freeze in a 70ml container 80% full.
5. [Preserving method 2] Cover the surface with olive oil. It will change color and go bad when it oxidizes.
6. [Preserving method 2] Place 2 tablespoons in plastic wrap and seal with a rubber band. It's half the amount of preserving as in method 1, so it is more convenient when you want to use a smaller amount.
7. This is the Lemon & Dill seasoning I use.
8. Collaboration[Pesto Genova Sashimi Cocktail Salad] It's surprisingly easy to eat even for those who don't like raw fish. - - https://cookpad.com/us/recipes/148422-pesto-genovese-sashimi-cocktail-salad
9. Collaboration[Cream cheese & tuna dip] It's so useful! - - https://cookpad.com/us/recipes/148423-cream-cheese-tuna-paste

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