Pesto classic for winter
Cooking time:
10 minutes
Active time:
10 minutes
Complexity:
Easy
Need to freeze
Such pesto can be eaten immediately after cooking, serving for various dishes or adding to them. At the same time, basil pesto perfectly tolerates freezing, and you can prepare your favorite sauce for the winter.
See all recipes category Sauces 5
Recipe "Pesto classic for the winter"
Ingredients
basil fresh
120 g
peeled pine nuts
40 g
cheese "Parmesan" crumb
30 g
Extra Virgin Olive Oil
80 ml
garlic
2 cloves
salt
0.5 tsp
black pepper
0.5 tsp
Step 1/4
Rinse the basil and dry with a paper towel, remove the hard parts of the stem.
Step 2/4
Fry half of the pine nuts in a dry pan for a couple of minutes, making sure not to burn. Seared nuts will give more flavor, and raw nuts will give a creamy pesto texture.
Step 3/4
Put basil, fried and raw pine nuts, garlic cloves, salt, black pepper, parmesan in a blender bowl (you can take chunky cheese and grate it yourself). Add two-thirds of the oil and punch through all the ingredients in a blender. Keep adding the remaining oil if you want a more liquid texture, or leave the pesto thicker with larger pieces for texture.
Step 4/4
Arrange the pesto in an ice tin and put in the freezer for 4 hours or overnight. When the cubes are completely frozen, you can take them out of the mold and transfer them to a bag with a ziplock fastener, so that it is convenient to take out 1-2 cubes.
Ingredients
basil fresh
120 g
peeled pine nuts
40 g
cheese "Parmesan" crumb
30 g
Extra Virgin Olive Oil
80 ml
garlic
2 cloves
salt
0.5 tsp
black pepper
0.5 tsp
Nutritional value per 100 g
Calories
427 kcal
Proteins
8 g
Fats
44 g
Carbohydrates
4 g
Saturated fat
7 g
Dietary fiber
1 g
Added sugar
0 g
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