Pesto, very green, to be made without errors and very quickly

Pesto: basil sauce, traditional, ideal for your pasta or salad, just blend, no cooking

The traditional basil pesto, prepared with precautions to be very green.

By Cris Muratori and Manu Boffino, from Bake and Gourmet Cake – website of recipes, menus and shopping lists, which simplifies your life in the kitchen.

• Will you make this recipe? Access the shopping list HERE and have everything at your fingertips.
• AMOUNT your meal menu, your way, HERE, it’s free.
• Portion: 4 people. Want to do it for more people? Look here.
• Tools: 1 chopping board, 1 frying pan, 1 grater, 4 bowls (2 optional), 1 kettle.
• Equipment: approxconventional products + blender, processor or mixer.

PESTO SAUCE, very green and easy to make.

the cook Cirs Muratori From Bake and Gourmet Cakegives advice to make pesto very green:

1. Heat the basil.
2. Don’t beat too much… leave the basil for last….
3. Put two pebbles of ice, if necessary at the end, in case the basil oxidizes.

Keep:

1. Place in a sterilized pot with boiling water (leave at least 10 minutes)
2. Keep closed and refrigerated.
3. Top with a drizzle of olive oil – the olive oil is the preservative, which protects it from mould.

Do you want other alternatives to sauce for your pasta? Find out how to make white sauce or béchamel.

INGREDIENTS – click to see the shopping list

• 1 cup(s) of basil – prefer the one with the large leaves (leaves only, sanitized and dried)
• 6 tablespoons Brazil nuts or walnuts or pine nuts, coarsely chopped
• 6 tablespoons Parmesan or Pecorino or Grana Padano, grated
• 0.5 minced garlic cloves (if small, 1 clove)
• 120 ml of extra virgin olive oil
• salt
• pepper

PRE-PREPARATION:

1. For the basil pesto, wash the basil well, because it will be eaten raw. Immerse preferably in a solution of water and sodium hypochlorite.
2. For an even greener pesto, blanch the basil in hot water for 30 seconds. Remove and blanch in ice water. Let it dry on a paper towel.
3. Peel and mince the garlic,
4. Coarsely chop the Brazil nuts or walnuts.
5. Grate the Parmesan, if you didn’t buy it grated, on a medium grater (or grate it in a food processor before making the pesto).

PREPARATION:

Basil Pesto.- Sauce:

1. In a blender, food processor or bowl if using a mixer, place all ingredients except the basil and walnuts or brazil nuts.
2. Beat to mix well.
3. Then put in the brazil nut or nuts and beat to grind into smaller pieces.
4. Finally put the basil. Beat until the ingredients are cut into micro particles, but without turning into a paste.
5. If necessary, add salt and add two grains of ice.
6. Reserve in a bowl until ready to serve or store in a sterilized pot.

FINISHING AND ASSEMBLY:

1. Serve basil pesto with pasta, salads, or with appetizers, such as bruschetta.
2. Store in a sterilized airtight container. Chilled, covered, with enough olive oil, it can last up to 7 days, refrigerated.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.