Take me back to Italy!!! Country, if there is one, famous for gastronomy and enjoyment of food… I just can’t get enough of Italy. Pasta dream world ! And if you say pasta, you also say pesto! Today, I will introduce the pesto sauce. This precise detail that will be perfect for your pastas, but also meat or happy hour snacks…
There are many ways to make a good pesto sauce. This one is simple but efficient ! I do not put any Parmiggiano cheese, but it’s up to you to adjust the recipe…
Anyway, we still have fresh basil in our backyards or fresh at our favorite grocery stores, it’s a great time to make this pesto sauce. You will be able to keep it for a while since it is made with olive oil.
Have this sauce with pastas, or with pork tendreloin (spread pesto sauce over the meat during cooking) or instead of the pesto rosso in the puff pastry crown recipe that I already introduced to you…
No need to wait any longer, the recipe Chef !
- 30 leaves of fresh basil
- 2 garlic cloves
- 35 g pinenuts
- 30 cl olive oil
Wash and dry gently your basil leaves.
Peel the garlic cloves.
Then put the basil leaves, the pinenuts and garlic (cut in 4) in a blender.
Mix until you get a mixture without pieces.
Pour in a jar and add the olive oil.
I recommend to use a good quality of olive oil for a better taste. You can add Parmiggiano cheese (40 g) for a thicker sauce.
ClémenceSaturday October 14th, 2017 at 02:31 PM
Bonjour, combien de temps peut-on conserver ce fameux pesto?
EmmaSunday October 15th, 2017 at 08:56 AM
Comme c’est essentiellement de l’huile d’olive, ça se conserve sans problème 2-3 semaines. Par précaution, je le conserve au réfrigérateur et je prends soin de la sortir 20 minutes avant de le consommer car l’huile se fige au froid.
Bon dimanche et bonne cuisine !