Pesto sauce
The pasta itself is very healthy, but sometimes a special dressing, as are the sauce. Therefore, today we have made a very particular sauce that is not even painted on pasta, this is the pesto sauce. Thus, we give a Mediterranean flavor to this type of food.
Pesto sauce can accompany pasta, but it is also very juicy in meats, such as chicken and veal, because this way, this meat makes it much tastier, which can be somewhat dry.
Ingredients
- Bunch of fresh basil.
- 1 small handful of toasted almonds.
- 1 clove garlic.
- 1/2 glass of olive oil.
Preparation
First, we will peel, wash and mince the it. This is the one that will give a special touch to this rich sauce.
In a mixing glass, add the minced garlic, the basil leaves, the toasted almonds and the olive oil. We'll grind it all down to get one somewhat thick sauce.
Finally, we will cover the same beater glass with plastic wrap and put in the refrigerator for at least an hour before serving.
Note
If you don't have toasted almonds, you can use the raw one. In addition, the traditional recipe set them to be pine nuts, although you can also use almonds.
More information - Genoese pesto, sauce for traditional Italian pasta
More information about the recipe
Total time
Kilocalories per serving 113
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The pesto sauce has nothing to do with this !! Basil, pine nuts (never almonds), pecorino cheese (Italian, sheep), garlic and olive oil.
Hello! First of all, thank you for following us, but tell you that I particularly only followed a recipe that I saw on my favorite cooking show Eat it, I leave the link http://blogs.canalsur.es/cometelo/2013/09/25/salmon-con-verduras-al-pesto/. Also, I don't see much difference, just in the pine nuts, which I said in the 'Note', and in the cheese. Thanks!
Each person has their own style, Ale does not show it very much in his style how to prepare the pesto sauce, I would like to add a few leaves of parsley to decorate.
I know the pesto sauce, as well as it is explained here with these ingredients….