Components
- 2 cups of fresh basil leaves
- Half a tea cup of roasted chestnuts without salt
- 1 cup (tea) of shredded Parmesan cheese (approximately 100 g)
- Two garlic cloves
- 1 1/2 cups (tea) of olive oil Walk
- salt according to preference
Ready state
- Thoroughly wash and dry the basil leaves. Remove the skins from the garlic cloves.
- In a food processor or blender, start by blending the Andorinha oil with chestnuts, garlic cloves, and parmesan cheese until shredded. Then, add the basil leaves and blend again until a sauce forms – the less you blend the leaves, the sweeter the sauce will be.
- Add salt and apply the following. This sauce pairs wonderfully with polenta, homemade pasta, or simply drizzled over grilled everyday chicken.
Please provide the text you would like me to paraphrase.
Pour the sauce into a glass container and pour a thin layer of olive oil on top to prevent the pesto from oxidizing and darkening. Seal it and keep it refrigerated for up to 15 days or frozen for up to 3 months.
Additional suggestion
Store in the ice tray. To defrost, put the frozen pest cube(s) in a bowl and microwave on low power for 1 minute, stirring halfway through with a spatula.
Purchase only what is necessary
Store
Staub silicone scraper
Glass container, City Copper
