How to make
First way:
Pour all the ingredients except olive oil into a food processor and make a homogeneous paste. Then add the olive oil in a thin stream while stirring.
Second way:
Put the garlic, basil and salt in a mortar and pound into a fine paste. Grate the lightly pan-roasted almonds into medium fine pieces and add them to the basil. Knead again. Add to the finely grated cheeses in a bowl and mix well. Add the olive oil in a thin stream while stirring.
It can be and is recommended to be use fresh. That way the taste is the best!
Preferably you can store it in a jar. Transfer the pesto into the jar, press down well with a spoon and add a little olive oil, enough to cover everything with a layer of 2-3 mm. This way you will protect the pesto from spoiling.
Refrigerate and use it within a few weeks, always keeping a layer of olive oil for coating before refrigerating it again.
You can also fill ice molds with the pesto and freeze them.
Add to 2-3 cubes to freshly cooked pasta.
Pesto is very suitable for any type of food - salads, pizzas, pasta, meats, fish. And it is quite healthy.
