Pesto Sauce

1. Roast the pine kernels in a pan until they slightly change color.
2. Pass the washed and drained basil leaves, coarsely chopped garlic, parmesan cheese powder, olive oil, salt, and roasted pine kernels through a food processor until all the ingredients are well blended.
3. Portion into jars and keep them in the refrigerator. 

Different Types of Pesto Sauce

1. Mint pesto sauce: You can continue preparing the recipe by adding mint leaves instead of fresh basil. Spread the mint pesto sauce on the lamb you prepare in the oven or on the grill in the last 10 minutes of the cooking time, or use it as a sauce.
2. Walnut and rosemary pesto sauce: You can add chopped walnuts instead of pine nuts, ¾ cup (50 g) parsley instead of basil, and ¼ cup (10 g) chopped fresh rosemary. You can use this sauce on grilled steaks and chops.
3. Pesto sauce with walnuts: You can add chopped walnuts instead of pine nuts and aged cheddar cheese instead of parmesan. It will be especially good for pasta and salads.
4. Pesto sauce with coriander: While the food processor is running, add 2 cloves of garlic, the seeds cleaned, and chopped chili pepper to the bowl. Stop the robot and add ¼ cup (30 g) of pumpkin seeds and half a cup (60 g) of grated parmesan cheese. Start it for a short time. Add 2 cups (60 g) of fresh coriander leaves and continue preparing. Then add half a cup (125 ml) of extra virgin olive oil and create a thick consistency. Stir in 1 tablespoon of lime juice and grated rind, then adjust the salt and pepper. Cilantro pesto sauce will go well with grilled chicken meat.