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Homemade Fresh Basil Pesto

2022-09-09

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Pesto is part of my kitchen’s holy trinity, with sundried tomatoes and black Tassos olives. This green gold will upgrade every dish: starting with a sandwich with the addition of vegan Camembert, through minestrone, baked potato, and up to spaghetti in pesto sauce.

Invest a short time in preparation and you get countless options using this classic sauce.

The preparation is easy: put basil leaves, minced garlic, olive oil, pine nuts, and salt in a food processor and process into a spread.

Transfer to a jar or airtight container and store in the refrigerator or freezer. You can keep the pesto spread in an ice cube tray and use the cube as a spice to upgrade soups, dips, etc.

Enjoy and let me know how it turned out 😋❣️

מתכון להכנת ממרח פסטו
Homemade Fresh Basil Pesto
A spoonful of this green gold will work wonders in a sandwich, soup, baked potato, or salad. Add parmesan and vegan cream and you get a delicious pasta sauce. Keep pesto in the freezer in jars, containers, or even in ice cube trays.
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Servings 1
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Metric – US Customary
Ingredients
 
 
About 3/4 cup of pesto sauce
  • 100 gram basil (stems and leaves)
  • ⅓-½ cup olive oil
  • 3-4 cloves minced garlic
  • 2-3 Tablespoon pine nuts
  • salt by taste
Instructions
 
  • Separate the leaves from the stems, put the leaves in a bowl with water, and rinse well to remove sand residues. Transfer to a strainer and shake to release as much liquid as possible.
  • Transfer the basil leaves to a food processor, add minced garlic, olive oil, pine nuts, and salt to taste, and process until you get a spread.
  • Transfer to an airtight container, jar, or ice cube tray. Keep in the fridge or freezer.
  • This pesto is excellent in a sandwich, salad, soup, or with baked potato. Add grated parmesan and coconut milk, and you will get a perfect sauce for pasta.
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Filed Under: All Recipes, Italian, Spreads and Sauces Tagged With: pesto sauce, pesto spread, vegan recipes

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Welcome :)

Hi, my name is Sara Dagan, a cook, and an avid storyteller. I enjoy making vegan cheeses such as Camembert and blue cheese for private consumption.

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