Filter
Reset
Sort ByRelevance
Sheila Falke Gordon
Fresh pesto of basil
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Finely chop the garlic.
-
Grate the Parmesan cheese.
-
Put the basil (with stalks) and the garlic, pine nuts and Parmesan cheese in the blender and add a little less than half the olive oil, some salt and freshly ground pepper.
-
Or use a high bowl and a hand blender.
-
Puree everything into a free-flowing sauce.
-
Gradually add the rest of the olive oil until it becomes a smooth sauce.
-
Nice by spaghetti, on crostini and dripped over carpaccio, meats and salads.
Blogs that might be interesting
-
25 minSide disholive oil, garlic, Red pepper, wok prawns, dry white wine, pineapple, lime, arugula,pineapple salad with prawns -
105 minSide disholive oil, garlic, peppers, White wine, white, sugar, chili pepper from the mill, ground cumin (djinten),yellow paprika tapenade -
15 minSide dishmulti-seed bread, mustard à L'Estragon, sliced young cheese, pastrami, unsalted butter,sandwich with pastrami, young cheese and tarragon mustard -
105 minSide dishwheat flour, salt, dried yeast, traditional olive oil, tap water, Kalamata olives without pit, coarse sea salt, dried Italian herbs,focaccia with olives
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it