It is believed that the famous Pesto sauce first appeared in Italy in the second half of the 19th century. The classic recipe includes fresh basil herbs, garlic, olive oil and pine nuts. But you can deviate a little from the canons and cook it with walnuts.
It is necessary
- - 2 cups fresh basil leaves;
- - 50 ml of quality olive oil;
- - 2 cloves of garlic;
- - 1/3 cup shelled walnuts;
- - 40 g parmesan cheese;
- - a pinch of salt;
- - freshly ground black pepper to taste.
Instructions
Step 1
Peel the garlic, cut in half and remove the green center. Cut the garlic cloves into thin slices. Rinse the basil under running water, shake off the drops, pat dry with kitchen paper towels.
Step 2
Put peeled walnuts in a dry frying pan without oil and lightly fry them on low heat, stirring with a spatula. Place the basil herbs, olive oil, garlic and salt in the bowl of a food processor. Grind the ingredients.
Step 3
Add walnuts and grated Parmesan cheese to the mass. Beat for another 30 seconds until a relatively smooth green gruel is obtained.
Step 4
Transfer the resulting sauce to a glass screw-top jar and store in the refrigerator. Traditionally "Pesto" is served with pasta, you can cook risotto with it, bake potatoes or fish. They also spread the Pesto sauce on the bread, put a slice of ham and a slice of mozzarella cheese on top - a delicious sandwich is obtained.
