Description
The spirit of Italy in your home, without any Basilica, but only regional greens - fast, easy and Italian! This dish is served on lake Garda with white wine. In front of You the sunset, the mountains, the warm caressing breeze roll white tablecloth... and You are handsome/beautiful, or sit and breathe in the aroma of fresh cooked herbs, olive oil and roasted garlic... Indulge in fresh homemade pesto! It can be served with bread, baguette, as a sauce to meat, to pizza, to salmon, or even as a seasoning in the soup. Bon appetit! PS:different variants of combinations of greens and nuts You'll find in my journal.
Ingredients
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Parsley
1 coup
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Green onions
0.333 coup
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Garlic
1 tooth
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Parmesan
50 g
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Pine nuts
75 g
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Olive oil
0.333 cup
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Lemon
0.5 piece
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Salt
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Black pepper
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Sugar
Cooking
Put it on the stove the water for the pasta. The pan vykladyvaem nuts and fry. Finely chop the parsley together with the twigs, onions or other greens. (Read more in my diary).
Finely chop the parsley together with the twigs, onions or other greens, grate or finely chop the cheese, throw a clove of garlic, nuts and oil.
Porirua blender, but not for long! The blender heats up and makes greens bitter! When pesto is ready, add the lemon juice and a little zest, salt and pepper to taste. All spread on a pan, heat, add a little bit of vegetable oil and sugar.
After 2 minutes add to the pan the pasta, stir and serve.
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