Pesto sauce for two:
Olive oil (40g), fresh basil/mint leaves (60g), parmesan (15g) pine nuts/(or almonds if you can't afford them) (15g), salt, pepper, garlic (optional)
Recipe: mix the leaves with the oil and use a blender to grind them, add the grated cheese, a sprinkling of salt, pepper, add a small clove of garlic (optional and not advised for the mint variant) and pine nuts/almonds before turn it on again. (you can consider leaving out some of the pine nuts and add them at the end of the mixing, in order to preserve their form).
Nest use is to apply it to cooked pasta (most preferred type: trofie, gnocchetti sardi, linguine, spaghetti) and enjoy.
Preservation: for large quantities you can consider adding ice to the mixture to help it preserve the colour,or else just keep it on a tall container in the gridge, be sure to add a small layer oil on the top each time.
Conclusions: the pesti variant can be a little heavier than the basil one, it will also present a darker shade of green