300 g basil
200 g pine nuts, cashews or blanched almonds
3 tablespoons coarse sea salt
3 cloves garlic
70g Parmesan
4 tablespoons olive oil

Preparation:
Fresh basil leaves and wash and put it in the shredder or blender. Add to that the pine nuts. Instead of pine nuts can use cashews or almonds, but not baked, but blanched. The chopper then place the cloves of garlic and Parmesan cheese, salt and olive oil at the end. Replace the chopper and switch to mixed. Mix until it becomes a creamy mass.
The finished pesto sauce can be saved in a jar and refrigerate, and is best when used with any pasta.