Usually Ivan roasts. This was written on the posters of the SteakHouse restaurant on Deribasovska. But there are times when Ivan does not work with meat. For example, when he recalls his training in Italy. Pesto has a secret: it can be made from any nuts and it will still be delicious. For example, you may use a mix of nuts, or only with pine nuts or only cashews.
Usually Ivan roasts. This was written on the posters of the SteakHouse restaurant on Deribasovska. But there are times when Ivan does not work with meat. For example, when he recalls his training in Italy. Pesto has a secret: it can be made from any nuts and it will still be delicious. For example, you may use a mix of nuts, or only with pine nuts or only cashews.- Prep time: 5 minutes
- Cook time: 5 minutes
- Makes: 250ml
- Difficulty: easy
- Course: sauce
- Cookware: blender or mortar and pestle
- Cuisine: Italian
Ingredients
- 20 g cashews
- 20 g hazelnuts
- 20 g almonds
- 20 g walnuts
- 20 g pine nuts
- 40 g parmesan, grated
- 10 g pecarino, grated
- 2 cloves of garlic, peeled
- 1 bunch of fresh basil
- 3 tbsp olive oil
- freshly ground black pepper
- sea salt
Cooking method
Step 1
Rinse the basil and pat dry on a kitchen paper. Pick the leaves. The top thin part of the stem can be used with leaves. The underside of the thick stem can make the pesto bitter and it can darken quickly. Set the basil aside.
Step 2
Toast the nuts in a frying pan over a medium heat until golden brown.
Step 3
Combine nuts, garlic, and cheeses in a blender and blitz. Then add salt, pepper, basil, olive oil and blend until smooth.
My tips and tricks:
Pesto sauce can be made in advance and stored in the refrigerator for 2-3 weeks. To do this, transfer the prepared sauce to a jar, fill it to the top with olive oil and close it tightly with a lid.
You know, sometimes there can be a simple solution for a difficult problem if you go beyond your stereotypes. A simple colander can turn into a tool that helps you remove leaves from a variety of herbs: for example, basil, mint, thyme, rosemary. Insert the stem into the colander hole and quickly pull it down. All the leaves will remain in the colander, and the stalk that you don’t need is in your hand.
- 20 g cashews
- 20 g hazelnuts
- 20 g almonds
- 20 g walnuts
- 20 g pine nuts
- 40 g parmesan, grated
- 10 g pecarino, grated
- 2 cloves of garlic, peeled
- 1 bunch of fresh basil
- 3 tbsp olive oil
- freshly ground black pepper
- sea salt
- Rinse the basil and pat dry on a kitchen paper. Pick the leaves. The top thin part of the stem can be used with leaves. The underside of the thick stem can make the pesto bitter and it can darken quickly. Set the basil aside.
- Toast the nuts in a frying pan over a medium heat until golden brown.
- Combine nuts, garlic, and cheeses in a blender and blitz. Then add salt, pepper, basil, olive oil and blend until smooth.
You know, sometimes there can be a simple solution for a difficult problem if you go beyond your stereotypes. A simple colander can turn into a tool that helps you remove leaves from a variety of herbs: for example, basil, mint, thyme, rosemary. Insert the stem into the colander hole and quickly pull it down. All the leaves will remain in the colander, and the stalk that you don’t need is in your hand.