Homemade pesto sauce with basil, parmesan and garlic
Composition / ingredients
4
servings:
Step-by-step cooking
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Step 7:
Wash and dry the basil.
Grate the cheese on a fine grater.
Fry the nuts in a dry frying pan.
Combine basil, cheese, nuts and garlic in a blender and beat until fine crumbs. Add salt.
Add vegetable oil in small portions. Beat it up.
Add butter and beat until a paste-like mass is formed.
Put the sauce in a jar, pour all the vegetable oil 2-3 cm above the sauce level and put it in the refrigerator. In this form, the sauce can be stored for a long time.
Use as needed.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Beech nuts - 568 kcal/100g
- Pinya - 635 kcal/100g
- Cedar nuts - 620 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
