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Alright, don’t linger, let’s practice this authentic pesto genovese (basil sauce) menu with 8 elements which are undoubtedly easy to receive, and we have to process them at the very least through 9 ways. You should shell out a while on this, so the resulting food could be perfect.
Ingredients of Authentic Pesto Genovese (Basil Sauce):
- Take for Fresh Basil
- Take - Pine nuts
- Require - Garlic
- Require - Pecorino Romano (grated) or Parmesan
- Provide for Extra virgin olive oil
- Require - Lemon seasoning
- Get - each (substitute for the lemon seasoning: Krazy Salt or salt & black pepper)
- Get of (Optional) Cashew nuts, walnuts etc…
Authentic Pesto Genovese (Basil Sauce) making process:
- Wash the basil and pat any moisture off well with a paper towel. Roast the pine nuts in a pan until they get slightly browned.
- Blend the basil, pine nuts, and garlic in a blender♬ When smooth, add ✿ (Pecorino Romano, extra virgin olive oil, lemon seasoning) and your favorite nuts etc…and blend until smooth.
- The sauce is ready when smooth.
- [Preserving method 1] It only stays good for about 1 week in the refrigerator, so freeze in a 70ml container 80% full.
- [Preserving method 2] Cover the surface with olive oil. It will change color and go bad when it oxidizes.
- [Preserving method 2] Place 2 tablespoons in plastic wrap and seal with a rubber band. It's half the amount of preserving as in method 1, so it is more convenient when you want to use a smaller amount.
- This is the Lemon & Dill seasoning I use.
- Collaboration[Pesto Genova Sashimi Cocktail Salad] It's surprisingly easy to eat even for those who don't like raw fish. - - https://cookpad.com/us/recipes/148422-pesto-genovese-sashimi-cocktail-salad
- Collaboration[Cream cheese & tuna dip] It's so useful! - - https://cookpad.com/us/recipes/148423-cream-cheese-tuna-paste
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