Last year I closed three jars of green basil pesto sauce for the winter. It turned out to be terribly little! This summer I plan to approach the issue more seriously. By the way, if you don't want to cook, you can just freeze the sauce in ice molds.
Ingredients
Step-by-step cooking recipe
Rinse the basil and shake off excess moisture. Tear off the leaves, the stems will not be needed.
Dry the nuts in a frying pan and drain from the husks.
Peel the garlic, grate the parmesan.
Chop basil, garlic and nuts in a blender.
Add olive oil, lemon juice, salt, parmesan and turn on the blender for another 2 minutes.
Boil the sauce over low heat for 5 minutes, put it in clean, dry jars and roll it up.
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