:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/Hb2VzGsvKviQ_vbwB46s/4abfd18884c7c105450ccb49996f93.jpeg "Original Italian Pesto sauce recipe")
VIDEORECIPE Original Italian Pesto sauce recipe
This easy recipe teaches how to make the best homemade Pesto sauce, the original Italian delicious dressing. Don't miss it!
Ingredients
- 75 g fresh basil
- 60 ml olive oil
- 30 g pine nuts
- 20 g Parmesan cheese
- 2 cloves garlic
- salt
Latest flyers
Nutritional values and price
Directions
Wash and dry the basil leaves very well.
Source: Youtube
Peel 2 cloves of garlic
Source: Youtube
Toast the pine nuts in a frying pan over medium heat for five minutes until the colour changes slightly and they begin to release a toasted aroma.
Source: Youtube
In a blender or food processor, add the oil, and garlic and grind until you have a homogeneous mixture without any visible pieces of garlic.
Source: Youtube
Add the oil, pine nuts, salt, and parmesan cheese and grind until a homogeneous paste is formed.
Source: Youtube
Gradually add the basil and if necessary add a little oil. Grind to a creamy consistency, neither too liquid nor too thick.
Source: Youtube
Transfer to a container, if you are going to store it, put a light layer of olive oil on top to prevent it from oxidising. Enjoy!
Source: Youtube
Share the recipe with others
Reels
NewThe latest recipes
The latest recipes
Reels
NewFavorite recipes
Top categories
RomiOriginal Italian Pesto sauce recipe
This easy recipe teaches how to make the best homemade Pesto sauce, the original Italian delicious dressing. Don't miss it!
Wash and dry the basil leaves very well.
Peel 2 cloves of garlic
Toast the pine nuts in a frying pan over medium heat for five minutes until the colour changes slightly and they begin to release a toasted aroma.
In a blender or food processor, add the oil, and garlic and grind until you have a homogeneous mixture without any visible pieces of garlic.
Add the oil, pine nuts, salt, and parmesan cheese and grind until a homogeneous paste is formed.
Gradually add the basil and if necessary add a little oil. Grind to a creamy consistency, neither too liquid nor too thick.
Transfer to a container, if you are going to store it, put a light layer of olive oil on top to prevent it from oxidising. Enjoy!
How did you make this recipe?