If you start cooking regularly during the week, you’ll realize after a while that even when you come back from work hungry and tired, delivery food won’t be good enough anymore! So help yourself and keep in the fridge a jar with homemade basil pesto for times like these (and for others as well).. You don’t have to be a pasta lover (even though who isn’t?) to fully appreciate it. You can use it as dressing to a green salad, in a sandwich with tomato and mozzarella, as dip for your French fries or your steak and of course in place of red sauce in your pizza!
the recipe
ingredients
(for 300gr. pesto sauce)
- 100gr. fresh basil leaves
- 110ml. olive oil Family nostalgia
- 50gr. pine nuts (or walnuts)
- 50gr. parmesan cheese (or another salty firm cheese)
- 3 garlic cloves
- salt and pepper
The pasta used in the foto shooting are ‘Koulaxlou’, traditional Pontiac Greek homemade ones.
directions
- Wash the basil leaves well, dry them with some kitchen paper and add them to your blender.
- Add the pine nuts, the freshly grated parmesan, olive oil, the garlic cloves cut in half and the salt and pepper.
- Mix well for some seconds, stop and stir with a spoon so that any uncut pieces are well integrated and mix with the blender once more again for some seconds.
- In the end you need to have a sauce which is smooth but not entirely pureed.
- Add some to your freshly boiled pasta and..
Enjoy!
Tip!
You can store it to your fridge inside a jar for up to 4-5 days or you can keep it to your freezer even for a month!
kitchenhabits.com 