Chop the anchovies, basil, olive oil and garlic in a blender or with a hand blender. Then add the nuts and cheese and mix well again. If necessary, season to taste and season a little with salt and pepper.
The pesto can be kept tightly closed in the refrigerator for at least a month. Good Appetite!
Try the other two recipes from our video: Tomato Pesto and Pesto
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