In addition to opera, painting and architecture, the Italians are world heritage left and fine food.
First, in a mortar beats garlic with salt while adding leaves of basil and chopped it in a circular motion, so to let the juices. Sequentially, nuts, cheese and finally olive oil.
Apparently pesto sauce originates from Genoa in northern Italy. The word pesto comes from the verb pestare, which means to crush, chop, and stems from the original method of preparation in a mortar. Pesto can be stored in tightly closed container in the refrigerator up to a week, and you can freeze for later use. Serve it with pasta, fish, potatoes, as a coating for baked goods … Today there are many variations on the theme but the sauce can work with any kind of green leafy vegetables (eg. Parsley, arugula, spinach) and red varieties known as Pesto Rosso, which used tomatoes, almonds and much less basil leaves. In some places the added olive and fungi play-flavors.
So, for the original version of a mortar comminuted garlic with coarse salt so we add basil leaves, which are cut in a circular motion to let the juices. Then add the walnuts but grated cheese, Muscat. nutmeg and eventually connect all the olive oil.
If you do not have a mortar, can all chop in food processor.