Zutaten für Pesto Sauce
- Basil Leaves
- Fresh Parsley Leaves
- 1/2 cup pine nuts
- 2 cloves garlic
- 1 teaspoon salt
- 1 cup extra virgin olive oil
- Parmigiano Reggiano Cheese
- Pecorino Romano Cheese
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Zubereitung von Pesto Sauce
- Combine 2 cups fresh basil leaves, 1/2 cup fresh flat-leaf parsley, 1/2 cup pine nuts, 2 cloves garlic, and 1 teaspoon salt in a food processor.
- Process until finely chopped.
- With the food processor running, slowly drizzle in 1 cup extra virgin olive oil until a smooth emulsion forms.
- Transfer the pesto to a bowl and gently fold in 1/2 cup grated Parmesan cheese and 1/4 cup grated Pecorino Romano cheese.
- Taste and adjust seasoning as needed. Add more salt, pepper, or a squeeze of lemon juice to your liking.
- Store in an airtight container in the refrigerator. (While it rarely lasts long, it should keep for about a week.) Can also be frozen for longer storage.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
10g
Fat
95g
Carbs
9g
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30 Minutes Or Less Time To Make Course Preparation Occasion Sauces Appetizers Lunch Main Dish Salads Condiments Etc Easy No Cook Beginner Cook Potluck Dinner Party Summer Dips Pizza Spreads Marinades And Rubs Food Processor Blender Dietary Seasonal Sandwiches Savory Sauces Brunch Taste Mood Savory To Go Equipment Small Appliance Number Of Servings 3 Steps Or Less Technique
