The most delicious pesto is obtained in a mortar. Of course, it would be easier to use a blender, but then the sauce will turn out completely different. The whole secret is that the greens should not come into contact with the knife. Let's try to do without sharp objects this time.
Ingredients
Step-by-step cooking recipe
Grate the parmesan on a fine grater.
Lightly dry the pine nuts in a frying pan.
Separate the basil and parsley leaves from the stiff stems.
Rub pine nuts in a mortar.
Add garlic, parsley, basil and continue to rub with confident movements.
Mix the resulting mass with butter, lemon juice, parmesan, salt and ground pepper.
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