John Myers
Tim’s Green Pesto / Pesto Verde
The perfect tim’s green pesto / pesto verde recipe with a picture and simple step-by-step instructions.
- 1 bunch Basil
- 4 Stalk Leaf parsley
- 1 piece Clove of garlic
- 2 tbsp Flaked almonds
- 1 tbsp Pine nuts
- 50 g Parmesan (freshly grated)
- 150 ml Olive oil
- 0,5 tsp Sea-Salt
- Place a non-stick frying pan on the stove over medium heat and add the pine nuts and flaked almonds to the pan without oil.
- Wash the basil and parsley and pat dry with kitchen paper. Put both in the blender.
- Swirl the flaked almonds and pine nuts and roast them until they are browned. Be careful not to burn them, otherwise the pesto will turn bitter later. When the pine nuts and flaked almonds are ready, set the pan aside and let them cool.
- Peel the garlic and put it in the blender with the cooled almonds and pine nuts.
- Always make sure to put the light items in the mixer first, this will help mix the individual components together later. This also applies to smoothies and all dishes prepared in the mixer.
- Now rub the Parmesan and put it in the blender as well.
- Now add a good pinch of sea salt and the olive oil. With the olive oil you should use an extra virgin olive oil that is not too dominant or peppery in taste.
- Now switch the mixer to interval mixing and your incredibly delicious pesto is ready in about 2 minutes.
- If you’re not going to use the pesto right away, you can store it in a sealed jar in the refrigerator for a few weeks.
- –
Facebook Comments