Pesto Sauce Recipe

Pesto Sauce

Pesto sauce, which is one of the leading green sauces, can be served as breakfast with toasted bread slices, and it is also widely used with pasta and sandwich recipes. When preparing pesto sauce, you can use İzmir Tulum or aged cheddar cheese instead of Parmesan. Although the original recipe includes pine nuts, it can also be prepared with walnuts or hazelnuts. But a must, of course, is fresh basil leaves. Bon Appetit!

Ingredients:

For: 4 People
Prep: 5 Min
Cook: 5 Min
Fresh Basil (Leaf) 2   Bunch
Fresh Mint (Leaf) 1/2   Bunch
Pine Nut 2   Package
Walnut ((Finely Chopped)) 1   Cup
Grape Vinegar 1   Tbsp
Olive Oil 1   Half Cup
Fine Salt 1   Tsp
Grain Black Pepper (Freshly Ground) 1   Tsp
Parmesan (Finely Grated) 1   Cup

Steps:

  1. Wash the basil and mint with a few waters and soak them in vinegar water for 15 minutes. Drain, wash and separate the leaves from the stems. Dry between paper towels.
  2. Roughly chop the pine nuts and/or walnuts and fry them in a pan without oil for 1-2 minutes.
  3. Pulse the roasted walnuts and peanuts in a food processor and grind them into fine powder. Add the basil and mint leaves, 1/2 glass of drinking water, olive oil, salt, freshly ground black pepper and parmesan cheese to the rondo and cook until the sauce thickens.
  4. You can transfer the sauce you prepared to a jar and put enough olive oil to cover it and store it in the refrigerator for 2 weeks. Bon Appetit!
  5. Note: If you have a large stone air, beat all the material to extract it. You can get a sauce that is much more suitable for the original and more delicious.

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