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pesto sauce recipe

Written on Friday, August 19, 2016 | 3:50:00 PM


Ingredients : 
- ½ cup pine nuts (see notes)
- 2 cups fresh basil
-¼ cup shredded Parmesan cheese
- 1 garlic clove, halved
- ½ teaspoon salt
- ⅓ cup extra-virgin olive oil

Preparation Method :
1) Preheat the oven to 350°F. Line a baking sheet with aluminum foil and place the pine nuts on the baking sheet. Bake for 5 minutes, or until slightly golden brown and fragrant.

2) Place the pine nuts, basil, cheese, garlic clove halves, and salt in a food processor and pulsate for 5 seconds, then slowly drizzle in the olive oil and process for 10 seconds. Scrape down the sides with a spatula, and if you see any larger pieces remaining, pulsate for another few seconds. Store in an airtight container in the refrigerator for up to a week, or freeze the leftovers (see notes).

If you don’t like pine nuts, you could substitute walnuts. If I have leftover pesto, I freeze it: I simply put 3 to 4 tablespoons of pesto in a small storage container (you could even use an ice cube tray as a mold, and then you’d have frozen cubes of pesto), and when I’m ready to use it, I let it thaw in the refrigerator.


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