Finally! I finally managed to make pesto. No, it's not hard to make it ... it is very easy. Why did I not manage to make pesto earlier? Every time I wanted to make pesto, I realized that I did not have all the ingredients. One time I did not have Parmesan, the other time I did not had enough basil times. But this time I had everything...or almost everything, so I can show you the result.
The
recipe is from the first "Deli" magazine. I have changed it a little
... because I had no pine nuts. So I’ve used walnuts.
For 2x 200 ml glasses you need:
60
g walnuts
100
g grated Parmesan cheese
2
garlic cloves
100
g basil leaves
150
ml olive oil + a bit more for filling the glasses
Salt
How it’s done:
Wash, clean and dry the basil leaves.
Finely mince in a food chopper walnuts, Parmesan, garlic and basil leaves.
Stir in olive oil and season with salt.
Fill pesto into clean jars (not full) and cover with olive oil.
You can keep the pesto in the refrigerator for 2-3 weeks.
You cannot imagine how good it smells.
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