Pesto without basil – a detailed recipe for cooking. Share with друзьями: 
Time: 5min The recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 dining room spoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. kale, ruccola or mint
- 1/4 Art. chopped walnuts
- 1 clove of garlic
- 1/3 Art. grated parmesan
- 2/3 Art. olive oil
Recipes with similar ingredients: pesto, leafy cabbage, arugula, mint, parmesan cheese, walnuts, garlic
Recipe preparation:
- Combine nuts, garlic in a food processor and stir until they are will not be coarsely chopped. Add greens of your choice, cheese and mix until finely chopped. With the combine turned on, add butter. Try salt and pepper.
- Put the pesto sauce in a resealable container and store in refrigerator for up to 2 weeks or freeze for up to 3 months. Output: 1 tbsp.
