According to tradition, Ligurian pesto is prepared with a mortar, but if you have little time and a mixer available, you can make an excellent pesto sprint without much effort. Perfect …
According to tradition, Ligurian pesto is prepared with a mortar, but if you have little time and a mixer available, you can make an excellent pesto sprint without much effort. Perfect for dressing a pasta dish or enriching your recipes
According to tradition, Ligurian pesto is prepared with a mortar, but if you have little time and a mixer available, you can make an excellent pesto sprint without much effort. Perfect for dressing a pasta dish or enriching your recipes
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For those with little time, but always want to get a good result, this pesto sprint is the right solution! Cheap, easy and quick to prepare pesto sprint of Salt & Pepper and the pesto sauce done with the mixer instead of mortar. With very few ingredients and a quick "smoothie" you'll get a seasoning to lick your chops! If you prepare large quantities, you can keep the pesto sprint in glass jars for a week in the fridge or freeze it to have a dressing always ready to season a pasta dish even in winter, when you have little time to cook.
Ligurian traditional pesto is a condiment that can be used anywhere to flavor: not only to season pasta but also appetizing bruschetta for an aperitif, on grilled vegetables or as a condiment for particular salads, a good companion for grilled meats or fish or a teaspoon in minestrone or in a vegetable sauce to give a fresh summer taste
Try the pesto sprint of Sale & Pepper! It's so good and quick to prepare that you won't buy a ready-made basil pesto from the supermarket counters! Do you want to try it?
How to prepare the pesto sprint
1) Prepare the ingredients. Wash thoroughly 70-80 gr of basil leaves and dry them. Peel 1 clove of garlic, cut it in half and remove it from the bud. Toast i Pine nuts in a non-stick pan.
2) Prepare the pesto sprint. Put the toasted pine nuts, the clove of garlic prepared, in the blender jug parmigiano reggiano grated, 1 walnut kernel, a pinch of salt and half of theextra virgin olive oil expected; operates the appliance blades e blend until you get a cream. Turn off the mixer and add the basil leaves, turn the blades back on, joining the remaining oil until you get a fluid sauce. At this point, yours pesto sprint it is ready to season pasta, to enrich your meat or fish dishes or to be spread on toasted bread.
Tips
1) If you want to get a pesto sprint of a bright green color, just put the basil in fresh at least an hour before, in the fridge or freezer.
2) After blending the ingredients, transfer the pesto sprint in a jar and cover the surface with extra virgin olive oil, in this way you will avoid contact with the air and will not oxidize
3) To prepare the pesto sprint, choose the softer leaves of the basil, possibly just picked to release all the aroma of the plant.
