Pesto Sauce with Pine Nuts
Sauces and Marinades • Italian
Description
To give the sauce more airiness (or simply if you don't have a blender on hand), you can mix everything to a uniform consistency using a pestle in a mortar. This is how the sauce was originally made. It can be stored in the refrigerator for a day or two. The amount of olive oil can be adjusted based on personal preferences and the intended use of the sauce.
Ingredients
- Fresh basil leaves 0 oz
- Parmesan Cheese 0 oz
- Pistachios 3 spoons
- Olive Oil 5 fl oz
- Garlic 2 cloves
- Salt to taste
Step-by-Step Guide
Step 1
Wash the basil and remove excess water (you can wait for it to dry, or you can pat it dry with a paper towel).
Step 2
Cut the garlic cloves into fairly large pieces.
Step 3
Grate the Parmesan cheese.
Step 4
Blend all the ingredients together until the mixture is smooth.
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