Pesto sauce with pine nuts goes well with pasta, rice, meat dishes, fish and seafood. You can use it as a salad dressing, add it to pizza, and make sandwiches with it. Store pesto better in a tightly closed glass jar in the refrigerator. Pesto sauce with pine nuts.
On top of the sauce should be covered with a thin layer of oil, if it is not enough, you can top it up. This way it will keep its freshness up to a week and a half.
Prepared with a reserve of pesto, you can freeze it in an ice mold, and then transfer it to a bag and leave it in the freezer. The sauce will not lose its taste properties and can be stored for several months.
The combination of green basil, garlic, olive oil and pine nuts is an absolute champion for freshness of taste and aroma. You can use it to dress salads — for example, classic caprese add it to pasta, serve it with fish, and even put it in soups.
Green Basil 2 tablespoons
Parmesan cheese 4 tablespoons
Pine nuts 3 tablespoons
Olive oil 3.38 fl oz (100 ml)
Garlic 2 cloves
Salt to taste
ENERGY VALUE PER SERVING
Calorific value is calculated for raw foods
Calories 400 kcal
Protein 7.4 grams
Fat 38.2 grams
Carbohydrates 6.6 grams
Instructions. Pesto sauce with pine nuts.
Cooking time 10 minutes
Wash the Basil and remove the excess water (you can wait until it dries, or you can blot it with a paper towel). Cut the garlic cloves into fairly large parts. Grate the Parmesan cheese.
Mix all the ingredients in a blender until smooth.
Lettuce, green onions, green cabbage, dill, parsley, celery, sorrel, coriander are not only delicious and flavorful.
They contain mineral salts, organic acids and various vitamins.
Include greens in your diet and make up for the lack of vitamins in your body.
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