Do you also get green fresh spinach or even parsley in your garden? So in addition to the side dish to gnomes or herb butter, try changing them and make them delicious pesto. It will be great not only for pasta, but also for risotto, bruschetta or you can add it to the spread.
Pesto isn't just basil. In the manufacture of this universally usable goodness, you can use either a classic dooch or a practical mixer. In both cases, it is important to respect the principle that first the raw materials are processed to the general public, and only then the oil is added.
Y
ou need: 2 handfuls chopped smooth parsley, 30 g walnuts or pine nuts, 2 garlic cloves, a teaspoon of coarse salt, 150 ml of extra virgin olive oil
How to do it
Put the parsley, nuts, garlic and salt in a mixer and mix into a soft mixture. Then gradually pour in the oil and stir until a dark paste is formed. Put it in a clean glass with a cap and pour olive oil. Take only a clean spoon and it will last in the fridge for up to a week.
You need: 200 g of young spinach, 30 g of pine nuts (they can also be walnut), garlic clove, a teaspoon of coarse salt, 150 ml of extra virgin olive oil (can also be nutty and flax)
How to
do itRinse the spinach and dry well in a clean cloth. Put in a dome and add the nuts, garlic and salt. Spread well and gradually pour in the oil until a dense mass is formed. Great is with cooked pasta, of course al dente, and decorated with grated Parmesan cheese.
Our tip – You can easily conjure up equally great pesto from arugula. Keep the ratios the same.