|Garlic||5 Clove (25 gm)|
|Roasted peanuts||5 Ounce|
|Olive oil||5 Ounce|
|Milled basil||7 Ounce|
Crush the garlic cloves, wring out the lemons, rub the parmesan and cut in small pieces the peanuts.
Mix into a blender the olive oil, the garlic, basil, the peanuts and lemon juice until you get a paste.
At the end add the parmesan and salt and pepper. That’s it!
If you want to learn more, read here about pesto sauce.
As a final advice: Keep the pesto on the fridge for the next time you prepare pasta. Don’t keep it more than 2 weeks.