Pesto Recipe
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When the first frost is approaching, one of the most vulnerable plants is basil, and
It is sad to see blackened dead plants where the day before the big basil
flourished
It goes without saying that basil does not freeze well, and dried basil does not have any of the
Aromatic flavor to fresh. You can solve the problem of preserving fallen basil
making pesto. Make a batch and freeze it in small plastic containers with a lid
They contain half a cup, which is the correct amount for a pound of pasta. Put
a small amount of olive oil on top of the pesto to avoid discoloration.
This recipe is quite authentic and tastes very well like the pesto served in the
Genoa region of Italy. It is quick and easy to use a blender or a food processor.
instead of the traditional mortar that gives a name to the pesto.
This recipe is for a pound of pasta that serves four to six, but it can be
It multiplies easily.
1 cup fresh basil leaves, well packaged
½ cup fresh Italian flat leaf parsley
3 garlic cloves
¼ cup of pine nuts (nuts or almonds can be substituted)
¼ cup of olive oil
Place the first five ingredients in the food processor and press until the garlic and nuts
chop Add the olive oil and mix until smooth.
Few recipes reward so little effort with such great flavor, and if you have a
large amount of basil, the taste of summer will be as close as your freezer, even
During the coldest months of winter! We use it for pizza, as topping for bread.
And mix it with vegetables, in addition to accompanying the pasta dishes.
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