Description
Classic pesto is made from Basil, but the garlic sauce is not worse, believe me. Fresh young shoots with garlic flavor already appeared on sale. Tender green shoots with the addition of pine nuts, Parmesan, spices and fragrant olive oil will definitely conquer your tastes and enrich many dishes.
Ingredients
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Ramsons
500 g
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Pine nuts
3 Tbsp
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Parmesan
3 Tbsp
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Olive oil
150 ml
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Salt
1 tsp
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Black pepper
0.5 tsp
Cooking
Prepare the necessary products. The leaves of the garlic wash and dry the dry if you don't, the sauce will not be long kept. If you use walnuts, it is better to pre-grind into crumbs, then add the garlic, pine nuts for this, as they are tender, buttery and perfectly fit into the overall picture without pre-treatment.
Pesto is traditionally ground in a mortar. Forgive me Italians, but we will prepare the sauce, omitting the leaves of the wild garlic and pine nuts through a meat grinder with fine screen.
Grate the cheese on a grater and add to greens with nuts.
Mix all, season with salt and pepper and generously drizzle with olive oil.
Fold the sauce into the container, gently tamping and pour olive oil on top of a layer of one centimetre, to avoid access of air, otherwise the sauce will begin to deteriorate.
Pesto is perfectly stored in the refrigerator for one month. The only condition is that the sauce must always be oiled with each use, add desired amount thereof.
Use this sauce to the meat.
Relive the marinated mushrooms.
To add color to a ruby seed beans.
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