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Categories:Viewed: 9 - Published at: 3 years ago
Ingredients
- 35 grams Fresh Basil
- 45 grams Pine nuts
- 15 grams Garlic
- 20 grams Pecorino Romano (grated) or Parmesan
- 100 ml Extra virgin olive oil
- 1/2 tsp Lemon seasoning
- 1 tsp each (substitute for the lemon seasoning: Krazy Salt or salt & black pepper)
- 1 (Optional) Cashew nuts, walnuts etc...
Method
- Wash the basil and pat any moisture off well with a paper towel.
- Roast the pine nuts in a pan until they get slightly browned.
- Blend the basil, pine nuts, and garlic in a blender When smooth, add (Pecorino Romano, extra virgin olive oil, lemon seasoning) and your favorite nuts etc...and blend until smooth.
- The sauce is ready when smooth.
- [Preserving method 1] It only stays good for about 1 week in the refrigerator, so freeze in a 70ml container 80% full.
- [Preserving method 2] Cover the surface with olive oil.
- It will change color and go bad when it oxidizes.
- [Preserving method 2] Place 2 tablespoons in plastic wrap and seal with a rubber band.
- It's half the amount of preserving as in method 1, so it is more convenient when you want to use a smaller amount.
- This is the Lemon & Dill seasoning I use.
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