Pesto ?. Pesto (Italian: [ˈpesto], Ligurian: [ˈpestu]), or to refer to the original dish pesto alla genovese (Italian pronunciation: [ˈpesto alla dʒenoˈveːse, -eːze]), is a sauce originating in Genoa. sous-pesto. sous-pesto-retsept-v-domashnih-usloviyah.
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Pesto (Italian: [ˈpesto], Ligurian: [ˈpestu]), or to refer to the original dish pesto alla genovese (Italian pronunciation: [ˈpesto alla dʒenoˈveːse, -eːze]), is a sauce originating in Genoa. sous-pesto. sous-pesto-retsept-v-domashnih-usloviyah.
Alright, don’t linger, let’s plan this pesto ? menu with 5 substances which are absolutely easy to find, and we have to process them at the very least through 5 ways. You should shell out a while on this, so the resulting food could be perfect.
Composition – Pesto ?:
- Require 10 g basil leaves.
- Provide 10 g pine nuts.
- Provide 10 g for Parmesan cheese.
- Prepare 1/2 clove of crushed garlic.
- Require 3 tbsp for olive oil.
Pesto ? start cooking:
- Add the pine nuts to a dry pan (no need for oil) on the lowest hob heat. Toast for 3-5 mins until the pine nuts turn golden. Shake the pan every 30 seconds to prevent them from burning..
- Meanwhile, pick the basil leaves. You can buy leaves in the supermarket if you don’t have a plant..
- Grate the Parmesan. Crush the garlic. Add the basil leaves, Parmesan, crushed garlic, olive oil and toasted pine nuts to a mini chopper or food processor..
- Blend. You can make it as chunky or smooth as you like..
- Serve! I had mine with avocado and eggs on toast for brunch. If you make too much, add it to an ice cube tray and freeze for future use!.
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