Put in blender 4 cloves of garlic, a tablespoon of pine nuts, the kernels of two nuts, leaves washed and dried well with a nice bunch of basil, a teaspoon of salt and 5 tablespoons of extra virgin olive oil, blend at low speed until creamy smooth. Now add a handful of grated parmesan cheese and a shot taken a while, and the pesto from the blender can be stored, even outside the refrigerator, placing it in a cup where it compacts well and covered it with oil.
Pesto has just made a perfume that you can not save in any way. However, do not lose too much if it freezes. To this end, let the pesto without cheese, then fill the bowl with the pesto sauce for ice cubes and then freeze, remove the cubes of pesto, fasciateli one by one in foil and store in freezer bags or sealed in an airtight container. Add the cheese just before serving.
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