Pesto sauce
Pesto is a popular sauce that comes from Italian cuisine. It is traditionally made in a pounder, but to make it faster you can put all ingredients n a blender bowl and blend thoroughly.
Pesto sauce is used for pasta, pizza, toasts, and salads.
You can find a recipe of penne with pesto on the website, and a recipe of crepes for breakfast with Pesto sauce.
Ingredients
- 80 gr fresh basil leaves
- 1 clove of garlic
- Salt and pepper to taste
- 20 gr pine nuts
- Olive oil
- 2 tbsp grated Parmesan cheese
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Method of cooking
Add half of the Parmesan cheese and gradually pour in the olive oil. Add oil till you get the desired consistency. You can make the sauce thicker or thinner.
Transfer the sauce to a jar and cover with a lid. Store in the refrigerator for up to 5 days.
Homemade pesto begins to oxidize and darken during storage if exposed to air.
How to prevent sauce darkening?
Before storing, cover the surface with olive oil or lemon juice.
Or you can blanch the basil before cooking. You need to act very quickly here. Plunge basil into boiling water for 15 seconds and then quickly into ice water for 15 seconds. Take it out, squeeze out excess water and cook.
If you use all the pesto sauce in the first two days after cooking it, you may not take such precautions.
