Genovese sauce
Do not wash the basil leaves. Walnuts and pine nuts are delicious when dried roasted. It lasts a week in the fridge. If you can't use it all, divide it into small pieces and freeze it and lasts a month.
How to make it
1
Slice the garlic into thin slices. Dry roast the walnuts and pine nuts in a frying pan, spread them in a tub or something to cool.
2
Add 1, basil, parmesan cheese and olive oil in a blender and stir until smooth.
3
Add salt and black pepper to taste.
Materials 400cc
-
- Basil leaves only
- 50g
-
- Parmesan cheese
- 70g
-
- Pine fruit
- 70g
-
- walnut
- 30g
-
- garlic
- 1 piece
-
-
Olive Oil
Ardoino Extra Virgin - 250ml
-
Olive Oil
-
- salt
- A little
-
- Black pepper
- A little
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