How to make
The basil is cleaned from the stems and stalks and it is washed.
Toast the raw almonds in a dry pan, then crush them along with the garlic clove in a mortar, add the finely chopped spring onions and basil leaves, olive oil and Parmesan cheese. Pound everything, until a homogeneous mixture is obtained.
Season with the juice of one lime or half a lemon, salt and black pepper to taste. You can add extra virgin olive oil or lemon juice if you want the pesto to be thinner.
Of course, you can use a blender or food processor to grind them, but the classic Italian homemade basil pesto is pounded in a special mortar, so that you can feel the texture of the ingredients.
Store it in a sealed container in the refrigerator and consume it within a few days of preparation.
This basil pesto is usually served as an appetizer with toasted bruschetta.
Enjoy your meal!
