Description
Pesto we eat often. Growing Basil in a box on the window. From the bright sun, the plants become a little yellow tint. I had to cut part of the Basil for pesto. Cook it to your taste...
Ingredients
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Basil
130 g
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Olive oil
400 ml
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Parmesan
230 g
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Almonds
130 g
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Garlic
7 tooth
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Sugar
1 tsp
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Salt
0.5 tsp
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Black pepper
0.333 tsp
Cooking
Cut Basil.
The leaves separated from the stems and rinse under running water.
Put them in a sieve, shake off the water and pour into a blender to grind.
Parmesan petals and put the chopped herbs, pour olive oil and chop.
Pesto is ready to put into jars and refrigerate. After standing in the refrigerator, pesto gets thicker.
That does not fit into jars immediately eat. This pesto was cooked to toast. Pasta cooking is much thinner. Parmesan petals lay less, and Basil and other greens more. The pine nuts we replaced the almonds, so we like more.
Very tasty with tomatoes.
And cucumbers.
And this is our Basil. However, he now has increased significantly. Sometimes adding pesto and celery from your garden. This recipe will surprise nobody, but still...
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