Today I want to share with you a proven recipe for parsley pesto sauce for winter. During cooking, I do not use cheese, but replace it with nuts and vinegar. Nuts add an interesting taste to the sauce and a little piquancy.
Ingredients
Step-by-step cooking recipe
Wash the parsley and peel the garlic.
Put all the ingredients in a blender and blend until smooth.
If the mass is too thick, add a little more vegetable oil and whisk again.
Transfer the finished sauce to jars and store in the cold. It can be a cellar or a refrigerator.
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