Basil pesto sauce

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make pesto sauce for the winter from basil at home with walnuts? First, prepare all the necessary ingredients according to the list. Sterilize jars and lids in advance. For information on how to do this, as well as other subtleties of preservation, read the articles about preparations, links at the end of the recipe. You need to take green basil, you can also take olive oil, but it’s better to use regular sunflower oil without a special smell.

2. STEP 2

   

   Sort the walnuts and dry them in a dry frying pan for a couple of minutes. Walnuts can be replaced with any others to taste. The classic version uses cedar.

3. STEP 3

   

   Rinse the basil well with cold water, dry with paper towels and use only the leaves for the sauce, remove the stems. Peel the garlic, rinse and dry.

4. STEP 4

   

   Place the cooled nuts, basil and garlic in a blender bowl. Add salt and pepper to taste, squeeze the juice from the lemon and pour in half the vegetable oil.

5. STEP 5

   

   Grind everything until smooth, but not into porridge, let small pieces be visible in the sauce. Be sure to taste it and add what is missing. You can also adjust the consistency of the sauce to your taste by adding a little vegetable oil.

6. STEP 6

   

   Place the finished sauce into sterile jars, leaving approximately 1-1.5 cm to the rim of the jar.

7. STEP 7

   

   Pour the remaining vegetable oil on top so that it covers the finished sauce, this will increase the shelf life of the preparation.

8. STEP 8

   

   Screw the lids on the jars tightly and put them in the refrigerator. You can also place the sauce in the freezer, where it will keep even longer. To do this, it is convenient to put the sauce in special containers or ice trays. Bon appetit!