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(Created page with "300px '''Pesto''' 3 C *Basil 3 Garlic cloves (pressed) 3/4 tsp salt 1/2 C walnuts (toasted and broken) 3/4 C Parmesan 1/2 C+ Olive Oil *Ideall...")
 
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*Ideally the basil is blanched. This will prevent oxidization once opened and will retain the green colour.
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*Ideally the basil is blanched for 30 seconds. This will prevent oxidization once opened and will retain the green colour. Just make sure the blanced basil is dried well before blending.

Revision as of 22:14, December 4, 2011

Pesto

3 C *Basil

3 Garlic cloves (pressed)

3/4 tsp salt

1/2 C walnuts (toasted and broken)

3/4 C Parmesan

1/2 C+ Olive Oil


  • Ideally the basil is blanched for 30 seconds. This will prevent oxidization once opened and will retain the green colour. Just make sure the blanced basil is dried well before blending.
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