Pesto z bazylii prawie jak oryginalne #recipe ,#pyszne ,#cooking

@grzegorzDE1 #recipe,#delicious,#cooking Pesto alla Genovese For pesto, I use fresh basil, preferably just the leaves. The olive oil is Olio del Castello; it may not be top-shelf, but it's a good, mid-range oil. Pine nuts are a must; it's just not the same without them. I definitely recommend making it yourself at home. Store-bought options have their own substitutes. Instead of pine nuts, you can use cashews or other nuts, olive oil mixed with sunflower oil or just oil, lemon juice or citric acid, pepper, and even food coloring. The ingredients are simple and really tasty. As for the cheeses, you can use just Parmesan, but Pecorino adds flavor. If you want a spicier version, you can add two cloves of garlic. The olive oil is very important, preferably first-pressed, cold-pressed, unfiltered, and it shouldn't be bitter. Blend carefully to maintain the delicate texture of the nuts and cheese. I got carried away and it turned out like cream. I recommend it.