How to make pesto from fresh basil without nuts скачать в хорошем качестве

How to make pesto from fresh basil without nuts

How to make pesto without nuts from fresh basil In this recipe I don’t use nuts or specific measurements, I rarely do, I find doing everything to taste, how it looks and how it smells always works out best. But I know that a lot of you like specific measurements and so I’ve provided some general guidelines below. Ingredients: Basil Olive Oil Cheese (I prefer Parmigiano Reggiano but Peccorino Romano is also often used. Garlic Salt OPTIONAL Pine Nuts (some people even use cashews or almonds, but do whatever you want) My approximate portions as seen in video: 12 cups of basil 2 cups of olive oil 1 cup of Parmigiano Reggiano (the best cheese!) 2 teaspoons of salt 3 teaspoons of diced garlic Traditional Portions 3 cups of basil 1 cup of olive oil 1 clove of garlic ½ cup pecorino cheese ¼ cup pine nuts salt to taste Wash the basil leaves and spin or pat them dry, the only liquid you really want is the oil Puree the basil leaves with olive oil to make a nice thick syrupy paste. Add Garlic Add Salt to taste Add Cheese