Pesto salsa recipe

Ingredients:

70 grams of pine nuts, large bunch of basil 70g parmesan 120 ml of olive oil, add an extra for storing 3 garlic cloves

Direction

low heat, cook the pine nuts until it shows a golden color. Shake the pan consistently to have an evenly cook nits. in process the pine nuts along with all ingredients, preferably use a food processor. you can put with sea salt or pepper as desired, when it reaches the desired consistency or smoothness of the mixture. Place the pesto into another clean basin or jar. pour a little olive oil on top for the cover. Secure the basin or jar. You can place the mixture into the refrigerator for a maximum of 10-14 days.