Genovese sauce
Do not wash the basil leaves. Dry-roasting the walnuts and pine nuts makes them fragrant and delicious. They will last for a week in the refrigerator. If you can't use them all, divide them into portions and freeze them, and they will last for a month
How to make it
1
Thinly slice the garlic. Dry roast the walnuts and pine nuts in a frying pan, then spread them out on a tray and let them cool
2
Place 1, basil, Parmesan cheese, and olive oil in a blender and blend until smooth
3
Add salt and black pepper to taste
Material 400cc
-
- Basil leaves only
- 50g
-
- Parmesan cheese
- 70g
-
- pine nuts
- 70g
-
- walnut
- 30g
-
- garlic
- 1 piece
-
-
Olive Oil
Ardoino Extra Virgin - 250ml
-
Olive Oil
-
- salt
- A little
-
- Black pepper
- A little
[PR]
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