How to make Pesto

Ingredients

fit salt

3  basil,

1 container toasted nuts

2 cloves garlic

2 oz pecorino

2 ounces Parmesan

1 container olive oil
Directions

Heat a huge pot of salted water to the point of boiling. Fill with ice and water . Cook the basil in the bubbling water until splendid green, around 10 seconds.

Beat the nuts and garlic in a blender, scratching down the sides as required. Include Parmesan, basil, and ½ mug water until a puree structures. Gradually include the oil and procedure until extremely smooth. Include ¼ teaspoon salt and heartbeat twice to join.

Refrigerate in a sealed container for up to 5 days.