Pesto Sauce Recipe
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:
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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.
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Roughly chop the pine nuts and/or walnuts and fry them in a pan without oil for 1-2 minutes.
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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.
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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!
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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.
10 Min
