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Pesto (Italian: [ˈpesto], Ligurian: [ˈpestu]), or to refer to the original dish pesto alla genovese (Italian pronunciation: [ˈpesto alla dʒenoˈveːse, -eːze]), is a sauce originating in Genoa. sous-pesto. sous-pesto-retsept-v-domashnih-usloviyah.

Alright, don’t linger, let’s course of action this pesto 🌱 menu with 5 materials which are absolutely easy to have, and we have to process them at the very least through 5 tips. You should devote a while on this, so the resulting food could be perfect.

Composition Pesto 🌱:

1. Require 10 g - basil leaves
2. Need 10 g pine nuts
3. Give 10 g for Parmesan cheese
4. Make ready 1/2 clove - crushed garlic
5. Get 3 tbsp - olive oil

Pesto 🌱 instructions:

1. Add the pine nuts to a dry pan (no need for oil) on the lowest hob heat. Toast for 3-5 mins until the pine nuts turn golden. Shake the pan every 30 seconds to prevent them from burning.
2. Meanwhile, pick the basil leaves. You can buy leaves in the supermarket if you don’t have a plant.
3. Grate the Parmesan. Crush the garlic. Add the basil leaves, Parmesan, crushed garlic, olive oil and toasted pine nuts to a mini chopper or food processor.
4. Blend. You can make it as chunky or smooth as you like.
5. Serve! I had mine with avocado and eggs on toast for brunch. If you make too much, add it to an ice cube tray and freeze for future use!

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