Pesto without basil
Votes: 4
Time: 5 min.
Pesto without basil - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups kale, arugula, or mint
- 1/4 cup chopped walnuts
- 1 clove of garlic
- 1/3 tbsp. grated parmesan
- 2/3 cup olive oil
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Recipes with similar ingredients: pesto sauce, leafy cabbage, arugula, mint, Parmesan cheese, walnuts, garlic
Cooking the dish according to the recipe:
- In a food processor, combine the nuts and garlic and process until coarsely chopped. Add the herbs of your choice and cheese and process until finely chopped. With the processor running, add the oil. Taste for salt and pepper.
- Place pesto sauce in a sealable container and refrigerate for up to 2 weeks or freeze for up to 3 months.
Exit: 1 tbsp.
Categories:
recipe / Sauces / Dips / / European cuisine / Italian cuisine / Jeff Mauro
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