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How to make Basil Pesto
Ingredients

Makes 1 cup

  • 2 cups (50 g) packed fresh basil leaves
  • 1 clove garlic
  • 1/4 cup (35 g) pine nuts, lightly toasted (how to roast the nuts)
  • 1/2 cup (120 ml) olive oil, plus more for storing
  • Salt and black pepper, to taste
  • 2 tablespoons (20 g) finely grated or parmesan cheese
Directions
  • It is important to have pesto sauce with a vibrant colour. These are the steps.
  • Pour water in a small saucepan, add 1/2 teaspoon salt and bring to boil.
  • Submerge basil leaves in boiling water for 5 to 10 seconds. Then, immediately plunge into ice water to stop it from cooking.
  • Drain, squeeze to remove excess water then pat with a dish towel or paper towels until mostly dry.
  • Peel garlic clove.
  • Place nuts into a small frying pan over medium-low heat. Occasionally swirl the nuts around the pan until lightly golden brown. Watch that they do not burn.  Another option is to place them into a small backing sheet and toast in a 350 degree F (177C) oven for 5 to 10 minutes.
  • Combine garlic olive oil and the pine nuts in the bowl of a food processor. Pulse till everthings are . Add basil then with the processor running, slowly pour the olive oil into the bowl. Once all the olive oil has been added, check the consistency of the pesto — we like it to have some texture. If you prefer it smoother, pulse a few more times.
  • Use immediately or store for later.
  • To store pesto, add a thin layer of extra olive oil to the top (to prevent any air from getting to it), cover with a lid or plastic wrap and refrigerate 1 to 2 weeks. (You can also freeze up to 1 month).
  • Enjoy
Tips

To store pesto, add a thin layer of extra olive oil to the top (to prevent any air from getting to it), cover with a lid or plastic wrap and refrigerate 1 to 2 weeks. (You can also freeze up to 1 month).

You can keep this sauce for 2 to 3 weeks in the fridge in an airtight container.

Always record the date on the container of food when storing in the fridge or freezer

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